CHOCOLATE AND MIXED NUT TART
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
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
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