Chocolate and Mixed Nut Tart

READY IN: 1hr 10mins
Recipe by miss gracie

Another wonderful Fall recipe, although I have made it year around whenever the chocolate/nut craving strikes! It is rather like a pecan pie pushed to an even higher level. Originally published about one year ago in Bon Appetit, I modified the recipe to use my favorite nuts. Any combination will work well - just use your immagination!

Top Tweak by P48422

These were really, really, really good! Great, even. I made a small change and made this recipe into individual, 3" round tarts, and I used chunked up bittersweet chocolate in place of the chips, but other than that, the recipe stayed the same. We loved them! Sweet and nutty - this would in no way be the same if you used raw nuts. The toasting really sends the flavor soaring. I really loved these. I thought they looked elegant, had a great texture, and really "wow"ed my husband. Plus they passed the "toddler" test, so they will definitely be made again. I especially like these as individual tarts - great filling - thank you so much, Miss Gracie.

Ingredients Nutrition


  1. FOR CRUST: Combine flour and sugar in a food processor.
  2. Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
  3. Add 2 tablespoons cream and vanilla extract.
  4. Using on/off turns, blend until moist clumps form, adding more cream by tablespoonful if dough is dry.
  5. Gather dough together.
  6. Press dough over bottom and up the sides of an 11-inch diameter tart pan with removable bottom.
  7. (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.
  8. Combine all toasted nuts in a food processor; chop coarsely, using on/off turns.
  9. Whisk corn syrup, brown sugar, and melted butter in a large bowl to blend.
  10. Whisk in eggs and vanilla extract.
  11. Mix in chocolate chips, then nuts.
  12. Transfer filing to the prepared crust.
  13. Bake tart until firmly set in center and top is deep golden brown, about 50 minutes.
  14. Cool tart in pan on rack 30 minutes.
  15. Push up pan bottom to release tart.
  16. Serve warm or at room temperature.

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