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Category: Tarts
Prep Time: Cook Time: Total Time:
1/2 (15-oz) pkg folded refrigerated unbaked pie crust(1 crust)
3 eggs
1 cup light corn syrup
1/2 cup packed brown sugar
1/3 cup butter, melted and cooled
1 tsp vanilla
1 cup coarsely chopped salted mixed nuts
1/2 cup miniature semisweet chocolate pieces
1/3 cup miniature semisweet chocolate pieces
1 tbl shortening
Vanilla ice cream (optional)
Let pastry sit at room temperature according to package directions. Ease pastry into an 11 inch tart pan with removable bottom. Trim pastry even with the rim of the pan. Do not prick pastry.
For filling, in a large mixing bowl beat eggs slightly with a rotary beater or a 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.
Place the pastry-lined tart pan on a baking sheet on the oven rack. Carefully pour filling into pan. Bake in a 350 about 40 minutes or until a knife inserted near the center comes out clean. Cool on a rack.
To serve, cut tart into wedges and transfer to dessert plates. Place the 1/3 cup chocolate pieces and shortening in a small heavy saucepan over very low heat, stirring constantly until it begins to melt. Immediately remove from heat and stir until smooth. Cool slightly. Drizzle the melted chocolate in zigzag lines across each piece of tart, overlapping onto the plate. Serve each piece with a scoop of ice cream, if desired. Cover and chill any leftover tart for up to 2 days.
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ULTIMATE NUT AND CHOCOLATE CHIP TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
1/2 (15-oz) pkg folded refrigerated unbaked pie crust(1 crust)
3 eggs
1 cup light corn syrup
1/2 cup packed brown sugar
1/3 cup butter, melted and cooled
1 tsp vanilla
1 cup coarsely chopped salted mixed nuts
1/2 cup miniature semisweet chocolate pieces
1/3 cup miniature semisweet chocolate pieces
1 tbl shortening
Vanilla ice cream (optional)
Let pastry sit at room temperature according to package directions. Ease pastry into an 11 inch tart pan with removable bottom. Trim pastry even with the rim of the pan. Do not prick pastry.
For filling, in a large mixing bowl beat eggs slightly with a rotary beater or a 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.
Place the pastry-lined tart pan on a baking sheet on the oven rack. Carefully pour filling into pan. Bake in a 350 about 40 minutes or until a knife inserted near the center comes out clean. Cool on a rack.
To serve, cut tart into wedges and transfer to dessert plates. Place the 1/3 cup chocolate pieces and shortening in a small heavy saucepan over very low heat, stirring constantly until it begins to melt. Immediately remove from heat and stir until smooth. Cool slightly. Drizzle the melted chocolate in zigzag lines across each piece of tart, overlapping onto the plate. Serve each piece with a scoop of ice cream, if desired. Cover and chill any leftover tart for up to 2 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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