Sweet Dough

Ingredients Weight Measure
Vanilla bean 1/2 ea.
Butter, unsalted, softened 8 oz.
Granulated sugar 1/2 cup
Egg 1 ea.
Cake flour 3 cups
Chipotle pepper, dried, ground in spice mill or food processor 1/4 tsp.
Bittersweet chocolate, melted as needed

Lime Caramel Crunch

Ingredients Weight Measure
Limes, juice and zest of 2 ea.
Granulated sugar 1/2 cup
Water 1/4 cup
Sea salt 1/4 tsp.

Pineapple Compote

Ingredients Weight Measure
Pineapple, fresh 15 oz.
Granulated sugar 1/4 cup
Vanilla bean 1/2 ea.
Jalapeño pepper, slivered 1/4 ea.

Smoky Bittersweet Chocolate Ganache

Ingredients Weight Measure
Cream 1 cup
Corn syrup 3 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 1 tsp.
Bittersweet chocolate, chopped 1 pt.
Vanilla extract 1/2 tsp.

Coconut Lime Sorbet

Ingredients Weight Measure
Cream of coconut 15 oz.
Water 3/4 cup
Limes, juice of 4 ea.
Vanilla extract 1/2 tsp.
Lime, zest of 1 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 tsp.

Caramel Coconut Sauce

Ingredients Weight Measure
Lime, juice of 1/2 ea.
Sugar 2 cups
Coconut milk 13.5 oz.

Pineapple Twist

Ingredients Weight Measure
Pineapple 1/2 ea.

Candied Jalapeño

Ingredients Weight Measure
Granulated sugar 1 cup
Water 1 cup
Corn syrup 2 Tbsp.
Jalapeño pepper 1/2 ea.


  1. For the Sweet Dough, split vanilla bean and scrape out seeds with sugar. Using a mixer or food processor, cream soft butter, sugar and vanilla until fluffy. Add egg. Add cake flour and pepper. Chill (minimum of 1 hour) before rolling out dough for tart shells.
  2. For the Lime Caramel Crunch, rub lime juice into sugar until mixture resembles wet sand. Heat sugar, water and lime zest in skillet until sugar caramelizes and foams once. Pour out onto Silpat® and let cool. Sprinkle with salt. Process in food processor to make a fine, crunchy mixture.
  3. For the Pineapple Compote, cut pineapple into dice. Cook in saucepan with sugar and scraped vanilla bean, until pineapple begins to become translucent. Add slivered jalapeño and chill.
  4. For the Smoky Bittersweet Chocolate Ganache, bring cream, corn syrup and TABASCO® Chipotle Pepper Sauce to boil. Melt chopped chocolate over double boiler. Add warm cream, stirring from middle with whisk to form shiny emulsion. Pour ganache into pre-baked tart shells. Let ganache filling set in tart shells 1 hour at room temperature.
  5. To prepare tart shells, roll sweet dough until 1/8" thin and line 12 3" or 4" flan rings. Bake at 350°F until golden color. Let cool and unmold. Brush with melted bittersweet chocolate. Sprinkle 1 tsp. Lime Caramel Crunch evenly over bottom of each tart shell. Spoon 1 Tbsp. Pineapple Compote evenly over the lime crunch. Fill to top with chocolate ganache.
  6. For the Coconut Lime Sorbet, mix all ingredients in blender. Chill overnight to develop flavor; then freeze in ice cream machine.
  7. For the Caramel Coconut Sauce, rub lime juice into sugar until mixture resembles wet sand. Cook in saucepan over medium heat until sugar begins to melt and begin to stir. Heat coconut milk in second saucepan until it boils. When sugar reaches caramel and foams once, add warm coconut milk. Sauce will thicken as it cools.
  8. For the Pineapple Twist, slice pineapple thinly on mandoline. Dry out slices in oven at 200°F on parchemnt paper. After 2 hours, if slices are dry enough to pick up, twist around dowels and continue to dry out. Should be set and completely dehydrated in about 4 hours.
  9. For the Candied Jalapeño, bring sugar, water and corn syrup to boil. Add thin slices of jalapeño. Cook until pepper is translucent, about 20 minutes. Cool in the pepper syrup.
  10. To serve, drizzle each plate with Caramel Coconut Sauce. Place tart to one side of plate, garnish top with Pineapple Twist. Place a scoop of the Coconut Lime Sorbet next to tart and garnish scoop with Candied Jalapeño.

Yield: 12 servings