Chocolate Mole Tart

For the Crema Ice Cream:

In a saucepan over medium-high heat, bring crema, milk, heavy cream, and 150g sugar to a simmer. In a bowl, whisk together remaining sugar with egg yolks. Temper egg mixture with cream mixture. Add tempered egg mixture to cream mixture and continue cooking until the mixture has reached 180*F, or has thickened enough to coat the back of a spoon. Strain into a nonreactive container. Taste and adjust seasoning with salt and citric acid. Transfer ice cream base to an ice cream machine and process according to manufacturer's instructions. Freeze. 

For the Sesame Tuile:

Heat oven to 350*F. In a food processor, puree nuts, seeds, flour, and salt until smooth. Set aside. In the bowl of a standing mixer, fitted with a paddle attachment, cream the butter, chocolate, and sugar. Add in egg whites and mix until well combined. Slowly add in nut-flour mixture. Thinly spread batter onto a silpat-lined baking sheet. Bake 8-10 minutes. Let cool.

For the Tart Crust:

In a food processor, pulse together nuts, seeds, chiles, raisins, tostada, and caramel until smooth. Stream in simple syrup to thin out the mixture until a peanut butter-like consistency is achieved. Transfer to an airtight container and set aside. 

For the Mole Tart:

Heat oven to 350*F. In the bowl of a bain-marie, add chocolate and heavy cream, stirring until chocolate has melted. Whisk in remaining ingredients and 150g of the Mole Base. Once incorporated, pour mixture into the prepared Tart Crust. Bake 20-25 minutes. Let cool. 

To Assemble and Serve:

Place Mole Tart on a serving plate. Top with desired amount of crumbled Sesame Tuile. Place 1 quenelle Crema Ice Cream to the side of the Mole Tart. Garnish with lime zest.