November 15, 2016
Here’s an unexpected way to satisfy your sweet tooth: velvety, spiced-and-salted Mexican chocolate pie cradled in a cinnamon cereal crust. Although it tastes rich, this dessert possesses an airy texture that will leave you feeling light.
Yield: 1 (8- or 9-inch) tart
Active Time: 15 minutes
Total Time: 50 minutes
For the crust
1 (9-ounce) package Back to the Roots Organic Biodynamic Cinnamon Clusters
1 ½ sticks unsalted butter, melted
For the filling
1 cup heavy cream
14 ounces dark chocolate
6 tablespoons unsalted butter
2 large eggs
¼ cup unbleached sugar
Large pinch Maldon salt
1 teaspoon vanilla extract
1 ¾ teaspoons cinnamon
½ teaspoon cayenne pepper
Make the crust
Preheat oven to 350 degrees and line the bottom of a 8- or 9-inch springform pan with parchment paper.
Pulse cereal in a food processor fitted with the blade attachment until it resembles a coarse meal, then transfer to a large bowl. Pour in melted butter and mix to combine. Press crust into bottom and halfway up the sides of the springform pan. Place on a baking sheet and bake for 10 minutes.
Make the filling
Place the cream in a heatproof bowl with chocolate and butter. Place bowl over a saucepan filled with 2 inches of simmering water. Whisk chocolate mixture until melted and smooth. Remove bowl from heat and whisk in eggs, sugar, and salt. Stir in vanilla, cinnamon, and cayenne.
Spoon filling into crust and smooth the top. Bake about 35 minutes, until filling is set, but still jiggly in the center. Cool completely before slicing and serving.
Photo credit: Paul Delmont
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