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 P4
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.
- 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
- 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
Directions See How It's Made
- 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.