Best Chocolate Mixed Nut Tart Recipes

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CHOCOLATE AND MIXED NUT TART IN COOKIE CRUST



Chocolate and Mixed Nut Tart in Cookie Crust image

Categories     Chocolate     Dessert     Bake     Almond     Walnut     Winter     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 17

Crust
1 1/2 cups all purpose flour
1/4 cup sugar
1/2 cup (1 stick) plus 1 tablespoon chilled salted butter, cut into 1/2-inch pieces
2 tablespoons (or more) chilled whipping cream
1 1/2 teaspoons vanilla extract
Filling
3/4 cup whole almonds (about 4 1/2 ounces), toasted, cooled
3/4 cup hazelnuts (about 4 ounces), toasted, husked, cooled
3/4 cup walnuts (about 3 1/2 ounces), toasted, cooled
3/4 cup light corn syrup
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) salted butter, melted, cooled
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips

Steps:

  • For crust:
  • Combine flour and sugar in 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 tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before filling.)
  • For filling:
  • Preheat oven to 350°F. Combine all nuts in processor; chop coarsely, using on/off turns. Whisk corn syrup, brown sugar, and melted butter in large bowl to blend. Whisk in eggs and vanilla and almond extracts. Mix in chocolate chips, then nuts. Transfer filling to 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.

MIXED NUT CHOCOLATE TART



Mixed Nut Chocolate Tart image

A buttery shortbread crust holds a delectable filling made with chocolate and a mix of chopped pistachios, almonds and pecans. It's impressive yet easy to prepare. I guarantee it will one of your most requested desserts. -Debbie Cross, Sharon, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-14 servings.

Number Of Ingredients 17

1-1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup plus 1 tablespoon cold butter
6 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
FILLING:
1 cup pistachios
1 cup pecan halves
3/4 cup unblanched almonds
3 eggs
3/4 cup light corn syrup
1/4 cup packed brown sugar
1/4 cup butter, melted
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
1 cup milk chocolate chips
Whipped cream

Steps:

  • In a small bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Add cream and vanilla, tossing with a fork until dough forms a ball. Press onto the bottom and up the sides of an ungreased fluted 11-in. tart pan with removable bottom; set aside., Place nuts in a food processor; cover and process until chopped. In a large bowl, whisk the eggs, corn syrup, brown sugar, butter and extracts until smooth. Stir in chocolate chips and nut mixture; pour into crust. , Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack. Store in the refrigerator. Garnish with whipped cream.

Nutrition Facts : Calories 474 calories, Fat 31g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 195mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 3g fiber), Protein 8g protein.

CHOCOLATE AND MIXED NUT TART



Chocolate and Mixed Nut Tart image

Another wonderful Fall recipe, although I have made it year around whenever the chocolate/nut craving strikes! It is rather like a pecan pie pushed to an even higher level. Originally published about one year ago in Bon Appetit, I modified the recipe to use my favorite nuts. Any combination will work well - just use your immagination!

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-MIXED NUT TART



Chocolate-Mixed Nut Tart image

How to make Chocolate-Mixed Nut Tart

Provided by @MakeItYours

Number Of Ingredients 20

ingredients
Butter Pastry (see recipe below)
4
eggs
1 1/4
cups light-colored corn syrup
3/4
cup sugar
1/4
cup unsalted butter, melted
1
teaspoon vanilla
Dash salt
1 1/4
cups salted mixed nuts
1
cup miniature semisweet chocolate pieces
1
tablespoon shortening
Sweetened Whipped Cream (see recipe below) (optional)

Steps:

  • Preheat oven to 350 degrees F. On a lightly floured surface, roll chilled Butter Pastry from center to edges into a circle about 13 inches in diameter. Line a 9x2-inch round fluted deep tart pan that has a removable bottom with the pastry circle. Trim pastry even with top edge of pan.
  • For filling, in a large bowl, beat eggs with a whisk. Whisk in corn syrup, sugar, butter, vanilla, and salt. Stir in the nuts and 1/2 cup of the chocolate pieces. Pour filling into pastry-lined tart pan. Place tart pan in a foil-lined shallow baking pan. To prevent overbrowning, cover pie edge with foil.
  • Bake pie for 25 minutes. Remove foil. Bake for 35 to 40 minutes more or until center seems set when gently shaken. Cool on a wire rack. Serve or cover and refrigerate within 2 hours.
  • In a small saucepan, combine the remaining 1/2 cup chocolate pieces and the shortening. Cook over low heat, stirring constantly, until melted. Cool slightly.
  • To serve, remove side of tart pan. Carefully cut pie into wedges; transfer to dessert plates. Transfer melted chocolate to a clean, small heavy plastic bag; seal bag. Snip a small hole in one corner of the bag; drizzle melted chocolate mixture over pie wedges. If desired, top each serving with Sweetened Whipped Cream. Makes 10 to 12 servings.
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