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Mixed Nut Chocolate Tart

 Mixed Nut Chocolate Tart
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
12-14 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 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 McCormick® Pure Almond Extract
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup milk chocolate chips
  • Whipped cream


  • 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

2 of 2

Mixed Nut Chocolate Tart (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 474 calories, 31 g fat (12 g saturated fat), 85 mg cholesterol, 195 mg sodium, 44 g carbohydrate, 3 g fiber, 8 g protein.