Ingredients for Chocolate And Mixed Nut Tart
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 cup (2 sticks) cold unsalted butter
- Whipping Cream
- 1 teaspoon vanilla extract
- Whole Almond
- Pecans
- Walnuts
- Light Corn Syrup
- Golden Brown Sugar
- 2 large eggs
- Semi Sweet Chocolate Chips
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How to Make Chocolate And Mixed Nut Tart
- **Make the Crust:** In a food processor, combine 1 ½ cups all-purpose flour and ½ cup granulated sugar. Pulse to combine.
- Cut in 1 cup (2 sticks) cold unsalted butter, using on/off pulses, until the mixture resembles coarse crumbs.
- Add 2 tablespoons heavy cream and 1 teaspoon vanilla extract. Pulse until the dough just comes together, adding more cream by the tablespoon if needed.
- Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
- Carefully transfer the dough to an 11-inch tart pan with a removable bottom. Trim and crimp the edges.
- **Prepare the Filling:** Toast 1 cup of mixed nuts (pecans, walnuts, almonds, etc.) in a dry skillet over medium heat until fragrant. Let cool.
- In a food processor, coarsely chop the toasted nuts.
- In a large bowl, whisk together ¾ cup light corn syrup, ½ cup packed light brown sugar, and ½ cup (1 stick) melted unsalted butter.
- Whisk in 2 large eggs and 1 teaspoon vanilla extract.
- Stir in 1 cup semi-sweet chocolate chips, then add the chopped nuts.
- Pour the filling into the prepared tart crust.
- Bake for 50-60 minutes, or until the center is set and the top is deep golden brown.
- Let the tart cool completely in the pan on a wire rack before removing the tart from the pan.
- Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
103g
Fat
75g
Carbs
19g
