Mexican Habanero Chocolate Tart + Giveaway

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When I make Mexican or Latin-inspired meals I do not always add any spicy ingredients or hot sauce to accent or heighten the flavors. If I do, I will usually cut the spice factor by half to make sure our meals are edible. The spiciest meal I have made has been a mole' similar to one my grandmother makes in Southern Mexico. I am usually more inclined to want spicier foods when I go to Mexican restaurants and when I am having tacos. How ironic.

A while back I tasted a cookie promising me a mix of flavors that piqued my interest but after tasting the dessert, it was lacking what I imagined. When I started thinking of the many ways I could create what I had in mind, my thoughts turned to hot sauce. Hot sauces like El Yucateco are usually used for savory meals. When I decided to recreate my dessert I did not turn to dry spices as my challenge for #CollectiveBias .

Although it was hard to find the perfect El Yucateco hot sauce for my recipe at Walmart, I finally knew that the red sauce would be the ideal candidate for my decadent dessert.

I find it interesting that the word hot in hot chocolate had a different meaning during the Maya and Aztec civilizations.This popular drink was made with chili peppers and was considered to have medicinal benefits. While I decided not to focus on the temperature of a recipe, I created a dessert that was quick, unique and gourmet using a combination of bittersweet chocolate, semisweet chocolate, cream, cinnamon, and El Yucateco red sauce.

While I was somewhat skeptical about the flavors coming all together, I was thrilled with the finished product and even got our neighbors to confirm on its great blend of flavors. It is incredible to learn that hot sauces, like El Yucateco hot sauce, can be used to make sweet dreams.

Here is how my tart came together:

I added a whole package of cream-filled chocolate cookies to a food processor and pulsed until finely ground.

I had my faithful assistant pouring in melted butter to mix into cookie crumbs. #KidsintheKitchen for the win!

I added about 1/2 cup of cookie crumb mixture to my mini tart pans and pressed until tightly set in pan.

The finished tart pans were placed on a cookie sheet and baked for 10 minutes on 400F. These were removed from oven and cooled for 20 minutes.

Meanwhile I melted my chocolates.

Added my heavy cream and mixed well.

I added my spices and El Yucateco hot sauce. Oh yeah.

Once I mixed the chocolate and spices I filled each prepared mini tart pan with about 1/2 cup of filling.

Keep tarts on the cookie sheet and refrigerate. I preferred the tarts slightly cold when eating but you may prefer to eat cooled to room temperature with fruit on top. There is a bite to the tart but it is fabulous and a great combination with the mix of chocolates. It is a perfect date night dessert.
Mexican Habanero Chocolate Tart

by Noelle Kelly Prep Time: 20 minutes Cook Time: 10 min
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Ingredients (6 mini tarts) Cookie Crust

• 1 package of cream-filled chocolate cookies (about 30 cookies)
• (you can use gluten-free version)
• 1/3 cup butter, melted
• 1/2 teaspoon cinnamon, ground

Habanero Chocolate Filling

• 6 ounces bittersweet chocolate
• 6 ounces semi-sweet chocolate
• 2/3 1/4 cup heavy cream
• 1 1/4 teaspoons El Yucateco red hot sauce
• 1/2 teaspoon cinnamon, ground
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, sliced

Instructions
Cookie Crust
Place cookies in a 10 or 12-cup food processor and pulse until coarse like wet sand. Add 1/3 cup melted butter and pulse until butter and crushed cookies have mixed well.
Spread out the 6 mini tart pans that have removable bases. If you do not have one use one large 9-inch tart pan.
Add about 1/2 cup of cookie crumble to each mini tart pan and press evenly using finger tips to pat the cookie crumb solidly. Repeat with the rest of the tart pans. Do the same thing with a large tart pan.
Freeze the cookie crust for 10 minutes. Meanwhile preheat oven to 400F.
Remove cookie crust from freezer and bake for 10 minutes. Remove from oven and cool completely, about 20 minutes.
Habanero Chocolate Filling
Melt the bittersweet and semi-sweet chocolate separately, in a microwave-safe bowl for about a minute each or about a minute and 10 seconds to ensure proper melting. Remove from microwave and stir both chocolates together and add 2/3 cups of heavy cream and stir well until combined.
Add the hot sauce, cinnamon, and vanilla to the chocolate and mix well.
Divide the chocolate filling, about 1/4 cup, maybe a little more, into each tart. It should not be overflowing but even right below the crust edge. Refrigerate tarts and before serving add sliced strawberries as a topping. Optional: Add a dollop of fresh whipped cream on top and sprinkle with cinnamon.
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Now the trick would be to try my chocolate tart using the newest of all the sauces, El Yucateco Black Label Reserve, which can only be exclusively found at Walmart. Thanks to my friend's suggestion, I just might make a spicy chocolate magic shell to go on ice cream. Stay tuned!

Want to learn more about all the different types of El Yucateco hot sauces? Check out and like their Facebook page for recipes, tips, and contests. Get a little more involved by joining me at the bilingual #SauceOn Twitter party and RSVP. The party will inspire and bring ideas on how to bring more excitement to your everyday meals using El Yucateco. We'll be sharing delicious and exciting recipes using El Yucateco and there will be $550 in Walmart gift cards! RSVP here: http://www.sofabchats.com/parties/233-sauceon

a Rafflecopter giveaway

NO PURCHASE NECESSARY. El Yucateco Giveaway ends on 8/29/14 at 6:00PM ET. Open only to (i) legal residents of the fifty (50) United States, the District of Columbia, and (ii) who are at least 18 years old at the time of entry. Void in PR and where prohibited. Sponsor: Collective Bias, Inc.