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

Rhubarb Apple Pie Skillet

Rhubarb apple Pie Skillet

Who doesn't love the tangy tart snap of a rhubarb stalk served up raw?

This popular pie plant may not be top of mind when thinking about a simple healthy snack, but there's a good chance it comes to mind when talking PIE. Today, we're sharing this classic rhubarb apple pie recipe served up in a personal-sized skillet (perfect for even more of a crispy brown edge) which means there's an opportunity to share, but we won't judge if you don't. 


Rhubarb Apple Pie Skillet 



For filling:

3 C Pink Lady Apples / peeled / sliced

1 C Rhubarb / sliced thin on bias

½ C Light Brown Sugar

¾ C Granulated Sugar

1 t Vanilla Extract

1 T All Purpose Flour / sifted

¼ t Salt

For crust:

1 ¼ C All Purpose Flour / sifted

½ C Unsalted Butter / chilled / cubed

¼ C Ice Water


1 egg / beaten

1 t Water



For crust: Place flour & butter into the bowl of a food processor. Cut flour with butter until pea-sized pieces form. With processor running, add just enough water to cause the dough to form a loose ball. Remove dough to a flour surface, form into a ball, and wrap in plastic. Allow to chill for one hour min.For Pie: Combine all filling ingredients in a large bowl, mixing well. Transfer filling to a greased pie or small casserole pan. Roll out dough to ½” thickness and cut into four individual pieces. Lay dough over each skillet, crimping the edges to form fluted edge. Cut a few slits into the top of the dough before brushing with egg wash, and baking for 30-40 minutes. Crust should be crisp and golden-brown. Allow to rest for at least 1 hour before serving.

Sid Wainer Rhubarb Apple Skillet

Bread Pudding with Satsuma Custard and Caramel Sauce

There's nothing like a bit of citrus to get you through the cold, winter season – which is why you'll always find us working it into dishes (and that's when we're not enjoying one straight out of hand). They're abundant this time of year and the bold, bright flavors easily work into almost any dish you make. 

Need a little inspiration? Check out this video from Chef Eddie over at the Wainer Family Farm. 


Now, just because we went and created a video does not mean we're going to skip out on a blog post – you'll find the recipe below just in time for weekend brunch preparation. Cheers! 

Sid Wainer Bread Pudding with Satsuma Custard and Caramel Sauce

Bread Pudding with Satsuma Custard and Caramel Sauce



For Caramel Sauce:

1½ C Turbinado Sugar

1¼ C Cream

11/3 C Water

For Bread Pudding:

Butter, flour & sugar / for greasing pan

1 loaf Day Old Bread

3 Egg Yolks

2 C Heavy Cream

2 Satsuma Mandarins / zested / juiced

1 Vanilla Bean



Preheat oven to 350°F.

To prepare caramel sauce, begin by brushing the sizes of a sauce pot with water to prevent crystallization. Place pot over low heat and mix together water and sugar for 5-10 minutes, or until sugar is fully dissolved. When sugar becomes golden brown in color, or 350° F on a candy thermometer, remove from heat and let rest 1 minute. Pour in cream, return to low heat, and stir gently until fully combined. Set aside.

To prepare bread pudding, begin by lightly coating an 11 x 13 baking dish with butter, flour & sugar. Roughly dice bread into ½” cubes, and place in a large bowl. In a separate bowl, combine eggs, yolks, heavy cream, Satsuma zest, Satsuma juice, and scraped out vanilla bean seeds. Pour mixture over the bread and bake for 25-30 minutes, or until done. Pour caramel sauce over finished product and enjoy.