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Categories:
flour sugar butter whipping cream vanilla whole almonds hazelnuts walnuts light corn syrup golden brown sugar butter eggs vanilla almond chocolate chips
Viewed: 50 - Published at: 8 years agoIngredients
- 1 1/2 cups all purpose flour
- 1/4 cup sugar
- 1/2 cup (1 stick) plus 1 tablespoon chilled salted butter, cut into 1/2-inch pieces
- 2 tablespoons (or more) chilled whipping cream
- 1 1/2 teaspoons vanilla extract
- 3/4 cup whole almonds (about 4 1/2 ounces), toasted, cooled
- 3/4 cup hazelnuts (about 4 ounces), toasted, husked, cooled
- 3/4 cup walnuts (about 3 1/2 ounces), toasted, cooled
- 3/4 cup light corn syrup
- 1/4 cup (packed) golden brown sugar
- 1/4 cup (1/2 stick) salted butter, melted, cooled
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup semisweet chocolate chips
Method
- Combine flour and sugar in 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 tablespoonfuls if dough is dry.
- Gather dough together.
- Press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom.
- (Can be made 1 day ahead.
- Cover and chill.
- Let stand at room temperature 30 minutes before filling.)
- Preheat oven to 350F.
- Combine all nuts in processor; chop coarsely, using on/off turns.
- Whisk corn syrup, brown sugar, and melted butter in large bowl to blend.
- Whisk in eggs and vanilla and almond extracts.
- Mix in chocolate chips, then nuts.
- Transfer filling to 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.
