5 hrs 10 mins
1 hr 10 mins
Witch Doctor's Note:
Really a pecan pie with a Mexican twist, this luscious tart is perfect for holiday entertaining. Although elegant, it is also heartwarmingly homey, which explains why you might also see something like it on the countertop of a Mexico City cafetería, ready to be served to the lunchtime crowd
My Private Note
Units: US | Metric
- 1/2 cup unsalted butter, at room temperature
- 1 1/3 cups confectioners' sugar
- 1 egg
- 1 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1FOR PASTRY: In a bowl, combine the butter and confectioners’ sugar. Using a wooden spoon, cream together until very light and fluffy. Add the egg and salt and beat until combined. Add the flour and stir until the mixture comes together to form a dough. Divide the dough in half and pat each half into a ball. Wrap in plastic wrap and refrigerate 1 ball for 2-3 hours or as long as overnight. Reserve the other half to make another tart; it can be frozen for up to 2 months.
- 2Preheat an oven to 325 degrees.
- 3On a lightly floured work surface, roll out the ball of dough into a round about 12 inches in diameter and 1/8-1/4 inch thick. Drape the round over the rolling pin and transfer to a 10-inch tart pan with a removable bottom. Ease the pastry into the tart pan, pressing it gently against the bottom and sides. Trim the edges even with the pan rim. Place in the refrigerator to chill for 15 minutes.
- 4Prick the bottom and sides of the pastry with a fork. Bake until golden, 10-12 minutes. Transfer to a rack to cool. Leave the oven set at 325 degrees.
- 5FOR FILLING: In a large bowl, whisk together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla and cinnamon until well blended. Add the salt, almonds and chocolate and mix to coat evenly.
- 6Pour the filling into the tart shell and bake until the center is set, 35-40 minutes. To test, press gently on top with your fingertips. Transfer to a rack and let cool.
- 7TO SERVE: Remove the pan sides and, using a spatula, slide off the pan bottom onto a serving plate. Cut into wedges and serve with whipped cream.
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Nutritional Facts for Chocolate Nut Tart
Serving Size: 1 (195 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1089.8
- Calories from Fat 573
- Total Fat 63.6 g
- Saturated Fat 25.3 g
- Cholesterol 212.2 mg
- Sodium 901.0 mg
- Total Carbohydrate 122.0 g
- Dietary Fiber 9.1 g
- Sugars 62.9 g
- Protein 21.0 g