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Chocolate Chip Walnut Tart

No hassle, no fuss and no leftovers! This pecan pie-like tart is so simple to make, and I always receive compliments when I serve it. —Sue Shank, Harrisonburg, Virginia
  • Total Time
    Prep: 15 min. Bake: 25 min. + cooling
  • Makes
    12 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1 cup coarsely chopped walnuts
  • 1 cup semisweet chocolate chips
  • 3 large eggs
  • 3/4 cup dark corn syrup
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract

Directions

  • Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips into crust.
  • In a small bowl, combine the eggs, corn syrup, brown sugar, butter and vanilla. Pour into crust.
  • Bake at 350° for 25-30 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 slice: 357 calories, 20g fat (8g saturated fat), 66mg cholesterol, 148mg sodium, 44g carbohydrate (23g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • ctmom05
    Nov 26, 2011

    I made this for a Thanksgiving dessert. It met our expectations and then some!

  • ECKnapp
    Nov 2, 2011

    Wonderfull!

  • Mrs. Melon
    Nov 2, 2011

    This is so easy, good and impressive. I've made it a couple of times and everyone just loves it.

  • Have Your Cake & Lose Weight too
    Nov 2, 2011

    I am a diabetic using diet and exercise to control my bloodsugars, but this recipe sounded wonderful. I used 2 mini phylo shell (ready to eat) 25 calories. I melted 1/2 tsp. butter (17 calories) and 1/4 oz. chopped pecans (50 calories) in the microwave. I put 2 (60% cocoa) dark chocolate chips (17 calories) in each phylo tart and divided the nut mixture between them. I drizzled just a touch of sugar free pancake syrup over the top and put them into the refrigerator to cool. I have 2 mini treats at 55 calories each and no leftovers. I think I captured the flavor of her recipe. Linda

  • chin-chilla
    Nov 2, 2011

    I swapped out the walnuts for pecans and it turned out great. Thought it went together pretty quickly as well.

  • LynneD
    Oct 20, 2009

    So good!! Made this last week and am making another this week. I also had to cook it longer than the recipe states, 15 min. more.

  • Cook38
    Apr 7, 2009

    lfidler, just checking... the time you are suggesting is quite a bit different. did you use a dark tart pan? is your oven calibrated correctly normally? just curious.. with dark pans you have to lower cooking temp and cook longer. i guess i can always cook it the 25 mins suggested, and then add time if necessary.

  • lfidler
    Jan 29, 2009

    this dessert was amazing, but it needed to bake for 1 hour, not 30 minutes.