Chocolate and Mixed Nut Tart

"Another wonderful Fall recipe, although I have made it year around whenever the chocolate/nut craving strikes! It is rather like a pecan pie pushed to an even higher level. Originally published about one year ago in Bon Appetit, I modified the recipe to use my favorite nuts. Any combination will work well - just use your immagination!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins
Ingredients:
14
Serves:
10-12
Advertisement

ingredients

Advertisement

directions

  • FOR CRUST: Combine flour and sugar in a food processor.
  • Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
  • Add 2 tablespoons cream and vanilla extract.
  • Using on/off turns, blend until moist clumps form, adding more cream by tablespoonful if dough is dry.
  • Gather dough together.
  • Press dough over bottom and up the sides of an 11-inch diameter tart pan with removable bottom.
  • (I used a 9-inch pan with very little crust and filling left over.) (Dough can be made 1 day ahead. Cover and chill, but let stand at room temperature 30 minutes before filling.) FOR FILLING: Preheat oven to 350 degrees.
  • Combine all toasted nuts in a food processor; chop coarsely, using on/off turns.
  • Whisk corn syrup, brown sugar, and melted butter in a large bowl to blend.
  • Whisk in eggs and vanilla extract.
  • Mix in chocolate chips, then nuts.
  • Transfer filing to the 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. These were really, really, really good! Great, even. I made a small change and made this recipe into individual, 3" round tarts, and I used chunked up bittersweet chocolate in place of the chips, but other than that, the recipe stayed the same. We loved them! Sweet and nutty - this would in no way be the same if you used raw nuts. The toasting really sends the flavor soaring. I really loved these. I thought they looked elegant, had a great texture, and really "wow"ed my husband. Plus they passed the "toddler" test, so they will definitely be made again. I especially like these as individual tarts - great filling - thank you so much, Miss Gracie.
     
Advertisement

Tweaks

  1. These were really, really, really good! Great, even. I made a small change and made this recipe into individual, 3" round tarts, and I used chunked up bittersweet chocolate in place of the chips, but other than that, the recipe stayed the same. We loved them! Sweet and nutty - this would in no way be the same if you used raw nuts. The toasting really sends the flavor soaring. I really loved these. I thought they looked elegant, had a great texture, and really "wow"ed my husband. Plus they passed the "toddler" test, so they will definitely be made again. I especially like these as individual tarts - great filling - thank you so much, Miss Gracie.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes