Name: Mexican Chocolate Tart with Cinnamon-Spiced Pecans
Yield: Makes 8 to 10 Servings
Ingredients: Nonstick vegetable oil spray; 1 large egg white; 2 tablespoons sugar; 1 tablespoon golden brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper; 1 1/2 cups pecan halves; 1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in processor); 1/4 cup sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon salt; 5 tablespoons unsalted butter, melted; 1 cup heavy whipping cream; 4 ounces bittersweet or semisweet chocolate, chopped; 1 (3.1-ounce) disk Mexican chocolate (such as Ibarra), chopped; 1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces, room temperature; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; Lightly sweetened whipped cream

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