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Categories:
flour sugar butter chilled whipping cream vanilla filling whole almond pecans walnuts light corn syrup brown sugar butter eggs vanilla semi-sweet chocolate chips
Viewed: 29 - Published at: 9 years agoIngredients
- CRUST
- 1 1/2 cups flour
- 1/4 cup sugar
- 9 tablespoons butter
- 2 tablespoons chilled whipping cream (or more)
- 1 1/2 teaspoons vanilla extract
- FILLING
- 3/4 cup whole almond, toasted
- 3/4 cup pecans, toasted
- 3/4 cup walnuts, toasted
- 3/4 cup light corn syrup
- 1/4 cup packed golden brown sugar
- 1/4 cup butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Method
- FOR CRUST: Combine flour and sugar in a food 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 tablespoonful if dough is dry.
- Gather dough together.
- Press dough over bottom and up the sides of an 11-inch diameter tart pan with removable bottom.
- (I used a 9-inch pan with very little crust and filling left over.) (Dough can be made 1 day ahead. Cover and chill, but let stand at room temperature 30 minutes before filling.) FOR FILLING: Preheat oven to 350 degrees.
- Combine all toasted nuts in a food processor; chop coarsely, using on/off turns.
- Whisk corn syrup, brown sugar, and melted butter in a large bowl to blend.
- Whisk in eggs and vanilla extract.
- Mix in chocolate chips, then nuts.
- Transfer filing to the 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.
