Mixed Nut Chocolate Tart Recipe

Mixed Nut Chocolate Tart Recipe
Mixed Nut Chocolate Tart Recipe photo by Taste of Home
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Mixed Nut Chocolate Tart Recipe

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A buttery shortbread crust holds a delectable filling made with chocolate and a mix of chopped pistachios, almonds and pecans. It's impressive yet easy to prepare. I guarantee it will one of your most requested desserts. —Debbie Cross, Sharon, Pennsylvania
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup plus 1 tablespoon cold butter
  • 6 tablespoons heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • FILLING:
  • 1 cup pistachios
  • 1 cup pecan halves
  • 3/4 cup unblanched almonds
  • 3 eggs
  • 3/4 cup light corn syrup
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1-1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1 cup milk chocolate chips
  • Whipped cream

Directions

In a small bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Add cream and vanilla, tossing with a fork until dough forms a ball. Press onto the bottom and up the sides of an ungreased fluted 11-in. tart pan with removable bottom; set aside.
Place nuts in a food processor; cover and process until chopped. In a large bowl, whisk the eggs, corn syrup, brown sugar, butter and extracts until smooth. Stir in chocolate chips and nut mixture; pour into crust.
Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack. Store in the refrigerator. Garnish with whipped cream. Yield: 12-14 servings.
Originally published as Mixed Nut Chocolate Tart in Taste of Home December/January 2007, p32

Nutritional Facts

1 piece: 474 calories, 31g fat (12g saturated fat), 85mg cholesterol, 195mg sodium, 44g carbohydrate (25g sugars, 3g fiber), 8g protein.

  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 cup plus 1 tablespoon cold butter
  • 6 tablespoons heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • FILLING:
  • 1 cup pistachios
  • 1 cup pecan halves
  • 3/4 cup unblanched almonds
  • 3 eggs
  • 3/4 cup light corn syrup
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1-1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1 cup milk chocolate chips
  • Whipped cream
  1. In a small bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs. Add cream and vanilla, tossing with a fork until dough forms a ball. Press onto the bottom and up the sides of an ungreased fluted 11-in. tart pan with removable bottom; set aside.
  2. Place nuts in a food processor; cover and process until chopped. In a large bowl, whisk the eggs, corn syrup, brown sugar, butter and extracts until smooth. Stir in chocolate chips and nut mixture; pour into crust.
  3. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack. Store in the refrigerator. Garnish with whipped cream. Yield: 12-14 servings.
Originally published as Mixed Nut Chocolate Tart in Taste of Home December/January 2007, p32

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