Best Chocolate And Mixed Nut Tart In Cookie Crust Recipes

Chocolate and Mixed Nut Tart image

Provided by miss gracie

Categories Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1/4 cup sugar
9 tablespoons butter
2 tablespoons chilled whipping cream (or more)
1 1/2 teaspoons vanilla extract
3/4 cup whole almond, toasted
3/4 cup pecans, toasted
3/4 cup walnuts, toasted
3/4 cup light corn syrup
1/4 cup packed golden brown sugar
1/4 cup butter, melted
3 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Steps:

FOR CRUST: Combine flour and sugar in a food processor.
Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
Add 2 tablespoons cream and vanilla extract.
Using on/off turns, blend until moist clumps form, adding more cream by tablespoonful if dough is dry.
Gather dough together.
Press dough over bottom and up the sides of an 11-inch diameter tart pan with removable bottom.
(I used a 9-inch pan with very little crust and filling left over.) (Dough can be made 1 day ahead. Cover and chill, but let stand at room temperature 30 minutes before filling.) FOR FILLING: Preheat oven to 350 degrees.
Combine all toasted nuts in a food processor; chop coarsely, using on/off turns.
Whisk corn syrup, brown sugar, and melted butter in a large bowl to blend.
Whisk in eggs and vanilla extract.
Mix in chocolate chips, then nuts.
Transfer filing to the prepared crust.
Bake tart until firmly set in center and top is deep golden brown, about 50 minutes.
Cool tart in pan on rack 30 minutes.
Push up pan bottom to release tart.
Serve warm or at room temperature.

Nutrition Facts : Calories 597.7, Fat 39.9, SaturatedFat 15.1, Cholesterol 107.2, Sodium 148.3, Carbohydrate 57.9, Fiber 4.1, Sugar 25.9, Protein 9.1

Chocolate Nut Tart image

Provided by Janice (Jan) Barlow

Categories Pies

Time 1h10m

Number Of Ingredients 10

1/2 c sugar
2 Tbsp all purpose flour
3 eggs
1 1/2 c nuts, toasted
8 oz semi sweet chocolate chips
1 c corn syrup,light
2 Tbsp butter, melted
1 tsp pure vanilla extract
1/4 tsp salt
1 pie crust-made or bought

Steps:

1. Preheat oven to 325 degrees. Put a lipped cookie sheet in the oven while oven preheats. You are doing this because the hot cookie sheet will cook the crust of your tart evenly on the bottom. (and catch any drips!). Also, now is a good time to toast whichever nuts you will be using (I prefer pecans, but walnuts or your favorite nut will work. Toasting is important and makes a difference!). Leave cookie sheet in oven until you get to step 3. Put pie crust in tart pan (with removable bottom) .Set aside
2. Mix together sugar and flour in large bowl. then add remaining ingredients. Stir well or use your mixer to make sure everything is incorporated
3. Remove hot cookie sheet from oven. Put tart pan with crust atop the cookie sheet and pour mix into pie crust. Put pie crust/cookie sheet into oven. Bake 1 hr. cool. Refrigerate 1 hr before serving