CHOCOLATE NUTCRACKER TART

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

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Ingredients

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