Mexican Mole Chocolate Tart

Sid Wainer Mexican Chocoalte Tarte

When it's cold outside, there's nothing like a sweetly spiced dessert to warm you up inside. This dessert offers creamy dark chocolate that is perfectly paired with our Jansal Valley Mexican Spice Blend. Oh, and the pre-baked tart shells.. they are a sweet head start when making these delicious bite-sized chocolate tarts. Bake off a dozen and everyone will love you. 

Mexican Mole Chocolate Tart 




For Filling:
2/3 C Bittersweet Chocolate
3 T Southcoast Farms® Organic Unsalted Butter
¼ C Granulated Sugar
1 Large Egg
1 Large Egg Yolk
1 t Pure Vanilla Extract
Pinch Kosher Salt
½ t Jansal Valley® Mexican Mole Spice Blend
(2) 3” Domaine de Provence® Tart Shells

For Garnish:
Fresh Raspberries dusted with pulverized Jansal Valley® Vanilla Almond Sugar

Sid Wainer Chocolate Tarte



Preheat oven to 325°F.

Over a double boiler, melt chocolate and butter together until smooth.Meanwhile, in a mixing bowl using a wire whisk, beat sugar, egg, yolk,vanilla extract, salt, and mole spice until very smooth and lightened in color.

Once chocolate has melted, temper the two mixtures together slowly, adding a small amount at a time to prevent curdling.

Divide better between two tart shells. Bake in preheated oven for about 20 minutes, or until filling has just set and slightly risen. Enjoy!

Sid Wainer Mexican Mole Chocolate Tarte