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Category: Tarts
Prep Time: Cook Time: Total Time:
1 recipe for single crust pie
3 eggs
1 cup light-color 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 (optional)
1 tbsp shortening (optional)
Prepare pastry for single-crust pie . Ease pastry into a 11-inch tart pan with a 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 fork. Stir in corn syrup. Add brown sugar, melted butter, and vanilla, stirring until sugar is dissolved. Stir in nuts and the 1/2 cup chocolate pieces. Place pastry-lined tart pan on a baking sheet on the oven rack. Pour filling into pan. Bake at 350 for about 40 minutes or until a kmife inserted near the center comes out clean; cool.
To serve, cut tart into wedges; transfer to dessert plate. If desired, in a small heavy saucepan melt the 1/3 cup chocolate pieces and shortening over very low heat. Immediately remove from heat; stir until smooth. Cool slightly. Transfer cooled chocolate to a small heavy plastic bag. Snip a small hole in one corner of the bag. Place several drops of chocolate on each plate. Drag a wooden toothpick through each drip, creating a tail. Or, drizzle chocolate over each serving. Cover and chill leftover tart for up to 2 days.
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NUT AND CHOCOLATE CHIP TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
1 recipe for single crust pie
3 eggs
1 cup light-color 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 (optional)
1 tbsp shortening (optional)
Prepare pastry for single-crust pie . Ease pastry into a 11-inch tart pan with a 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 fork. Stir in corn syrup. Add brown sugar, melted butter, and vanilla, stirring until sugar is dissolved. Stir in nuts and the 1/2 cup chocolate pieces. Place pastry-lined tart pan on a baking sheet on the oven rack. Pour filling into pan. Bake at 350 for about 40 minutes or until a kmife inserted near the center comes out clean; cool.
To serve, cut tart into wedges; transfer to dessert plate. If desired, in a small heavy saucepan melt the 1/3 cup chocolate pieces and shortening over very low heat. Immediately remove from heat; stir until smooth. Cool slightly. Transfer cooled chocolate to a small heavy plastic bag. Snip a small hole in one corner of the bag. Place several drops of chocolate on each plate. Drag a wooden toothpick through each drip, creating a tail. Or, drizzle chocolate over each serving. Cover and chill 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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