Chocolate and nut tart with cookie crust
From capebretonqt 16 years ago
- 50 minutes to make
- Serves 10
The sweet, nutty center of this tart may remind you of a pecan pie ... only with chocolate chips.
Ingredients
- Crust shopping list
- 1 1/2 cups all purpose flour shopping list
- 1/4 cup sugar shopping list
- 1/2 cup (1 stick) plus 1 tablespoon chilled salted butter, cut into 1/2-inch pieces shopping list
- 2 tablespoons (or more) chilled whipping cream shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- Filling shopping list
- 3/4 cup whole almonds (about 4 1/2 ounces), toasted, cooled shopping list
- 3/4 cup hazelnuts (about 4 ounces), toasted, husked, cooled shopping list
- 3/4 cup walnuts (about 3 1/2 ounces), toasted, cooled shopping list
- 3/4 cup light corn syrup shopping list
- 1/4 cup (packed) golden brown sugar shopping list
- 1/4 cup (1/2 stick) salted butter, melted, cooled shopping list
- 3 large eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 teaspoon almond extract shopping list
- 1 cup semisweet chocolate chips shopping list
How to make it
- For crust:
- Combine flour and sugar in processor. Add butter and cut in, using "pulse", until mixture resembles coarse meal. Add 2 tablespoons cream and vanilla extract. Using pulse, blend until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before filling.)
- For filling:
- Preheat oven to 350°F. Combine all nuts in processor; chop coarsely (works best using pulse). Whisk corn syrup, brown sugar, and melted butter in large bowl to blend. Whisk in eggs and vanilla and almond extracts. Mix in chocolate chips, then nuts. Transfer filling to 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.
People Who Like This Dish 4
- adzell Ann Arbor, MI
- jeffsgirl Medford, OR
- m2googee Tomball, TX
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- capebretonqt South Bar, CA
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