Chocolate and Mixed Nut Tart

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!

• Ready In: 1 hr 10 mins
• Serves: 10-12

Ingredients

• 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

Directions

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.