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Ultimate Nut & Chocolate Chip Tart

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Ingredients
  Unbaked piecrust 7 1⁄2 Ounce, refrigerated (Half Of 15 Ounce Package, 1 Crust)
  Eggs 3
  Corn syrup 1 Cup (16 tbs) (Light Colored)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Butter 1⁄3 Cup (5.33 tbs), melted and cooled
  Vanilla 1 Teaspoon
  Chopped salted mixed nuts 1 Cup (16 tbs)
  Miniature semi sweet chocolate pieces 1⁄2 Cup (8 tbs)
  Miniature semi sweet chocolate pieces 1⁄3 Cup (5.33 tbs)
  Shortening 1 Tablespoon
Directions

1 Let refrigerated piecrust stand at room temperature according to package directions.
2 Ease piecrust into an 11-inch tart pan with removable bottom. Trim piecrust even with the rim of the pan. Do not prick piecrust.
3 For filling, in a large mixing bowl beat eggs slightly with a rotary beater or fork. Stir in the corn syrup. Add the brown sugar, butter, and vanilla, stirring until sugar is dissolved. Stir in the nuts and the 1/2 cup chocolate pieces.
4 Place pastry-lined tart pan on baking sheet on oven rack. Carefully pour filling into pan. Bake in a 350° oven for 40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
5 To serve, cut tart into wedges and transfer to dessert plates. In a small, heavy saucepan cook and stir the 1/3 cup chocolate pieces and the shortening over very low heat until chocolate begins to melt. Immediately remove from heat and stir until smooth. Cool slightly. Transfer chocolate mixture to a clean, small, heavy plastic bag. Snip a very small hole in 1 corner of the bag. Drizzle the melted chocolate in zigzag lines across each tart wedge.
6 If desired, serve tart with vanilla ice cream. Cover and refrigerate any leftover tart for up to 2 days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Occasion: 
Thanksgiving

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