Bissinger's Chocolate Cinnamon Chili Tart

Bissinger's Chocolate Cinnamon Chili Tart


3 bars (3 ounces each) Bissinger’s 75% dark chocolate, finely chopped
½ cup Dierbergs flour
2 teaspoons ground chili powder
1 teaspoon ground cinnamon
Dash ground red pepper (optional)
1 cup Dierbergs butter, at room temperature
1 cup firmly packed Dierbergs brown sugar
4 large Dierbergs eggs, at room temperature


Lightly coat 10½-inch tart pan with removable bottom with no-stick cooking spray. Line with parchment paper; spray parchment and set aside.

Place chocolate in 2-cup glass measure. Microwave (high) 1 minute. Let stand 5 minutes. Stir until chocolate is melted and smooth; set aside.

In small bowl, whisk together flour, chili powder, cinnamon, and ground red pepper; set aside.

In large mixer bowl, beat butter and brown sugar at medium speed until well mixed and light in color, about 4 minutes. Add eggs 1 at a time, beating 1 minute after each addition. Beat in cooled chocolate at low speed just until blended. Beat in flour mixture at low speed just until blended. Pour mixture into prepared tart pan. Bake in 325°F. oven until edges are set and center is almost set, 25 minutes. Turn oven off. Leave tart in oven with door ajar for 15 minutes. Loosen edges of tart from pan with sharp knife. Cool on wire rack to room temperature. Chill cake until set, about 2 hours. Turn tart out onto serving plate; remove and discard parchment. If desired, dust top with cocoa powder or powdered sugar.

Recipe courtesy Dave Owens, Bissinger’s Chocolate.


Serve tart at room temperature with drizzle of custard sauce, warmed and thinned orange marmalade, fresh raspberries, or scoop of vanilla ice cream.

This is a versatile and rich, moist tart that does not require the extra step of icing and layering. It may also be frozen for several weeks or stored in the refrigerator for 1 week.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 369
Cholesterol: 103 mg
Fat: 27 g
Sodium: 43 mg
Carbohydrates: 29 g
Protein: 4 g
Fiber: 4 g