Chocolate Drizzled Maple-Nut Tart

Name: Chocolate Drizzled Maple-Nut Tart
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings.
Ingredients: 2 cups all-purpose flour; 3 tablespoons sugar; 3/4 cup cold butter; 1/4 cup cold 2% milk; 2 large egg yolks; FILLING:; 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

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

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
3/4 cup cold butter
1/4 cup cold 2% milk
2 large egg yolks
FILLING:
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

Directions

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. 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 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.

Originally published as Maple Nut Toffee Tart in Taste of Home Christmas Annual 2014