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Nut and Chocolate Chip Tart

Mixed nuts and chocolate pieces combine to create a crunchy-sweet filling for this special occasion dessert recipe.

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  • Makes: 10 servings
  • Yields: 10 slices
  • Prep: 30 mins
  • Bake: 40 mins 350°F

Nut and Chocolate Chip Tart

Directions

  1. Prepare and roll out Pastry for Single-Crust Pie. Line an 11-inch tart pan with a removable bottom with pastry. Press pastry into fluted sides of tart pan and trim edges. Do not prick pastry.
  2. For filling, in a large 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 12 cup chocolate pieces. Place pastry-lined tart pan on a baking sheet; place baking sheet on the oven rack. Carefully pour filling into tart pan. Bake pie in a 350 degrees oven about 40 minutes or until a knife inserted near the center comes out clean; cool on a wire rack.
  3. To serve, cut tart into slices; transfer to dessert plates. If desired, in a small heavy saucepan melt the 13 cup chocolate pieces and shortening over very low heat. Immediately remove from heat; stir until smooth. Cool slightly. Drizzle over tart slices (see tip, page 247). Cover and chill remaining tart for up to 2 days.

Pastry for Single-Crust Pie

Directions

  1. Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.

Nutrition Facts (Nut and Chocolate Chip Tart)

  • Per serving:
  • 439 kcal cal.,
  • 23 g fat
  • (8 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 80 mg chol.,
  • 210 mg sodium,
  • 52 g carb.,
  • 2 g fiber,
  • 37 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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