Pecans
Nonstick vegetable oil spray
1 large egg white
2 T sugar
1 T light brown sugar
1 t ground cinnamon
¼ t salt
⅛ t cayenne pepper
1½ c pecan halves

Crust
1 c chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in processor)
¼ c sugar
½ t ground cinnamon
⅛ t salt
5 T unsalted butter, melted

Filling
1 c heavy whipping cream
4 oz. bittersweet or semisweet chocolate, chopped
1 (3.1-oz.) disk Mexican chocolate (such as Ibarra), chopped*
¼ c unsalted butter, cut into 4 pieces, room temperature
2 t vanilla extract
1 t ground cinnamon
¼ t salt

*If you can’t find Mexican chocolate, you can substitute semi-sweet chocolate and cinnamon, ½ t. cinnamon per each oz. of chocolate.

For pecans:
Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just browned and dry, about 30 minutes (*OR LESS! I did 20 minutes). Cool on sheet. Separate nuts, removing excess coating. (Can be made 2 days ahead. Store airtight at room temperature.)

For crust:
Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within ⅛ inch of top. Bake until set, about 20 minutes. Cool on rack.

For filling:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted. Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into crust. Chill until filling begins to set, about 15 to 20 minutes.

Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. (Can be made 1 day ahead. Cover loosely with foil and keep chilled.)