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Nut and Chocolate Chip Tart

Makes: 10 servings Yield: 10 slices
Prep 30 mins Bake 350°F 40 mins
Nut and Chocolate Chip Tart
Ingredients
  • 1 recipe Pastry for Single-Crust Pie (see recipe below)
  • 3 eggs
  • 1 cup  light-colored corn syrup
  • 1/2 cup  packed brown sugar
  • 1/3 cup  butter, melted and cooled
  • 1 teaspoon  vanilla
  • 1 cup  coarsely chopped salted mixed nuts
  • 1/2 cup  miniature semisweet chocolate pieces
  • 1/3 cup  miniature semisweet chocolate pieces (optional)
  • 1 tablespoon  shortening (optional)
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
Ingredients
  • 1 1/4 cups  all-purpose flour
  • 1/4 teaspoon  salt
  • 1/3 cup  shortening
  • 4 - 5 tablespoons  cold water
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)
  • Servings Per Recipe 10,
  • cal. (kcal) 439,
  • Fat, total (g) 23,
  • chol. (mg) 80,
  • sat. fat (g) 8,
  • carb. (g) 52,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 37,
  • pro. (g) 6,
  • vit. A (IU) 292,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 12,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 210,
  • Potassium (mg) 76,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Starch () 1,
  • Other Carb () 3,
  • Fat () 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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