Mexican Chocolate Tart With Cinnamon-Spiced Pecans

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Love and Olive Oil


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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, finely ground, OR 1 cup graham cracker crumbs ground with 3 tablespoons cocoa powder

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

5 tablespoons unsalted butter, melted

1 cup heavy whipping cream or soy creamer

4 ounces bittersweet or semisweet chocolate, chopped

1 (3.1-ounce) disk Mexican chocolate (such as Ibarra), chopped OR another 3 ounces of bittersweet chocolate

1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces, room temperature

2 teaspoons vanilla extract

1/8 teaspoon cayenne (if not using Mexican chocolate)

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