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Chocolate Chip & Nut Tart




Source of Recipe


Magnolia®


List of Ingredients




1 folded refrigerated unbaked pie crust (one-half 15-oz package)
1 (14-oz) can Magnolia® Sweetened Condensed Milk
3 eggs, beaten
2 tablespoons butter or margarine, melted
1 cup coarsely chopped salted mixed nuts
3/4 cup miniature semi-sweet chocolate chips
2 teaspoons shortening


Recipe



Let refrigerated pie crust stand at room temperature according to package directions.
Preheat oven to 350 degree F.
On a floured surface, roll pie crust 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 the pan.
For filling, combine eggs, Magnolia® and melted butter. Stir in nuts and 1/2 cup of the chips. Carefully pour filling into pan. Place the pastry-lined tart pan on a baking sheet on the oven rack.
Bake 35 minutes or until a knife inserted near the center comes out clean. Cool to serve.
In small saucepan, melt remaining chips and shortening over low heat. Drizzle over tart. Store leftovers covered in refrigerator