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Chocolate Drizzled Maple-Nut Tart

 Chocolate Drizzled Maple-Nut Tart
Here’s a true indulgence for the holiday season. The rich, buttery crust holds a triple-nut filling flavored with maple. When the tart has cooled, I drizzle on melted chocolate.—Rebekah Radewahn, Wauwatosa, Wisconsin
12 ServingsPrep: 20 min. + chilling Bake: 40 min. + chilling


  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 3/4 cup cold butter
  • 1/4 cup cold 2% milk
  • 2 egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 teaspoon maple flavoring
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2/3 cup coarsely chopped pecans
  • 2/3 cup coarsely chopped walnuts
  • 2/3 cup sliced almonds
  • 1/3 cup semisweet chocolate chips, melted


  • Preheat oven to 375°. In a large bowl, mix flour and sugar; cut
  • in butter until crumbly. In a small bowl, whisk milk and egg yolks;
  • gradually add to flour mixture, tossing with a fork until dough
  • holds together when pressed. Shape into a disk; wrap in plastic
  • wrap. Refrigerate 30 minutes or overnight.
  • On a lightly floured surface, roll dough to a 1/4-in.-thick circle;
  • transfer to an ungreased 11-in. fluted tart pan with removable

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Chocolate Drizzled Maple-Nut Tart (continued)

Directions (continued)

  • bottom. Trim pastry even with rim; refrigerate 15 minutes.
  • Line unpricked pastry with a double thickness of foil. Fill with pie
  • weights, dried beans or uncooked rice. Bake 20-25 minutes or until
  • bottom is lightly browned. Remove foil and weights; bake 5-7 minutes
  • longer or until light brown.
  • Meanwhile, in a large bowl, mix milk, maple flavoring, cinnamon and
  • salt until blended. Stir in pecans, walnuts and almonds; add to
  • crust. Bake 15-20 minutes or until crust is golden brown and filling
  • is set. Cool completely on a wire rack.
  • Drizzle with melted chocolate. Refrigerate 1 hour or until filling is
  • firm. Yield: 12 servings.