CHOCOLATE NUTCRACKER TART

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Chocolate Nutcracker Tart image

Nuts and chocolate filling add a special touch to this luscious tart- perfect for dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 13

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
3/4 cup packed brown sugar
3/4 cup light corn syrup
2 tablespoons Gold Medal™ all-purpose flour
3 eggs
1 1/2 cups salted mixed nuts
1 bag (6 oz) semisweet chocolate chips (1 cup)
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 375°F. Mix 1 cup flour and the salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape pastry into flattened round on lightly floured surface. Roll pastry into 12-inch round with floured rolling pin. Roll pastry loosely around rolling pin and transfer to ungreased 10-inch tart pan with removable bottom. Unroll pastry and ease into pan, pressing firmly against bottom. Trim overhanging edge of pastry even with top of tart pan.
  • Beat brown sugar, corn syrup, 2 tablespoons flour and the eggs in medium bowl with wire whisk until smooth. Stir in nuts and chocolate chips. Pour into pastry-lined tart pan.
  • Bake 35 to 40 minutes or until set. Cool completely, about 2 hours.
  • Beat all whipped cream ingredients in chilled small bowl with electric mixer on high speed until stiff peaks form. Pipe or spoon whipped cream around edge of tart.

Nutrition Facts : Calories 435, Carbohydrate 51 g, Cholesterol 55 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

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