CHOCOLATE DRIZZLED MAPLE-NUT TART
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Pies
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large bowl, mix flour and sugar; cut in butter until crumbly. In a small bowl, whisk milk and egg yolks; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. On a lightly floured surface, roll dough to a 1/4-in.-thick circle; transfer to an ungreased 11-in. fluted tart pan with removable bottom. Trim pastry even with rim; refrigerate 15 minutes.
- Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 20-25 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until light brown.
- Meanwhile, in a large bowl, mix milk, maple flavoring, cinnamon and salt until blended. Stir in pecans, walnuts and almonds; add to crust. Bake 15-20 minutes or until crust is golden brown and filling is set. Cool completely on a wire rack. Drizzle with melted chocolate. Refrigerate 1 hour or until filling is firm.
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