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Ultimate Nut and Chocolate Chip Tart




Source of Recipe


BHG


Recipe Introduction


Reminiscent of pecan pie, this tart mixes several kinds of nuts and chocolate pieces in a caramel custard filling. It's heavenly.


List of Ingredients




Ingredients
Makes 8 to 10 servings
1 recipe Pastry for Single-Crust Pie (see 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
1 tablespoon shortening
Vanilla ice cream (optional)


Recipe



Preparation
1. Preheat oven to 350 degrees F. Prepare Pastry for Single-Crust Pie (see recipe below). On a lightly floured surface, flatten dough with your hands. Roll pastry from center to edge, forming a circle about 12 inches in diameter. Ease pastry into 11-inch tart pan with removable bottom. Trim pastry even with the rim of pan. Do not prick pastry.
2. For filling, in a large mixing bowl, beat eggs slightly with a rotary beater or a fork. Stir in the corn syrup. Add the brown sugar, butter, and vanilla, stirring until brown sugar is dissolved. Stir in the nuts and the 1/2 cup chocolate pieces.
3. Place the pastry-lined tart pan on a baking sheet on the oven rack. Carefully pour filling into pan. Bake for 40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
4. Before serving, place the 1/3 cup chocolate pieces and the shortening in a small heavy saucepan over very low heat, stirring constantly just until it begins to melt. Immediately remove from heat and stir until smooth. Cool slightly. Transfer chocolate mixture to a clean, small, heavy plastic bag. Snip a tiny hole in a corner of the bag. Drizzle the melted chocolate in zigzag lines across individual servings of tart, overlapping onto the plate. If desired, serve with vanilla ice cream.

Pastry for Single-Crust Pie
Ingredients
Makes 2-1/2 cups
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 or 5 tablespoons cold water