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Chocolate Chip Walnut Tart Recipe

Chocolate Chip Walnut Tart Recipe

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 YIELD:12 servings


  • Pastry for single-crust pie (9 inches)
  • 1 cup coarsely chopped walnuts
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3 eggs
  • 3/4 cup dark corn syrup
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract


  • 1. 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.
  • 2. Bake at 350° for 25-30 minutes or until top is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts

1 slice: 357 calories, 20g fat (8g saturated fat), 66mg cholesterol, 148mg sodium, 44g carbohydrate (23g sugars, 1g fiber), 5g protein.

Reviews for Chocolate Chip Walnut Tart

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Reviewed Nov. 26, 2011

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

Reviewed Nov. 2, 2011


Mrs. Melon
Reviewed 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
Reviewed 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"

Reviewed Nov. 2, 2011

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

Reviewed 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."

Reviewed 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."

Reviewed Jan. 29, 2009

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

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