Ingredients for Chocolate Nut Tart
- 1 ½ cups finely crushed vanilla wafers
- ⅓ cup (6 tablespoons) unsalted butter, melted (for crust) & ½ cup (1 stick) unsalted butter, melted (for filling)
- ¼ cup granulated sugar (for crust) & ½ cup packed light brown sugar (for filling)
- 3 large eggs
- ½ cup light corn syrup
- Light Brown Sugar
- 1 teaspoon pure vanilla extract
- Sliced Almonds
- Semisweet Chocolate Piece
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How to Make Chocolate Nut Tart
- Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper, leaving an overhang on the sides to help with removal later. Do not grease the pan.
- In a medium bowl, combine 1 ½ cups finely crushed vanilla wafers, ⅓ cup (6 tablespoons) melted unsalted butter, and ¼ cup granulated sugar. Mix until well combined.
- Press the vanilla wafer mixture firmly and evenly into the bottom and up the sides of the prepared springform pan to create the crust. Use the bottom of a measuring cup or your fingers to ensure an even layer.
- In a large bowl, whisk together 3 large eggs until light and frothy.
- Stir in ½ cup light corn syrup.
- Add ½ cup packed light brown sugar, ½ cup (1 stick) melted unsalted butter, and 1 teaspoon pure vanilla extract. Whisk until the sugar is completely dissolved.
- Gently fold in 1 cup sliced almonds and 1 cup semi-sweet chocolate chips.
- Place the prepared springform pan on a baking sheet to catch any spills.
- Carefully pour the filling into the prepared crust.
- Bake for 40-45 minutes, or until the filling is set and the edges are lightly golden brown. A toothpick inserted near the center should come out with moist crumbs attached.
- Let the tart cool completely in the pan before carefully removing the outer ring of the springform pan. Use the parchment paper overhang to help lift the tart out. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
112g
Fat
58g
Carbs
15g
