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By Victoria Heerschap
This yummy recipe calls for a tart pan. A tart pan is very much like a pie tin, but it is shaped differently and typically has higher sides. If you want to be a traditionalist, and you have a tart pan laying around, go for it! Otherwise, a pie tin will do you just as well, especially if you opt for the pre-made, frozen crusts like I often do! You may need to use less of the filling if using a pie tin instead of a tart pan, so be careful not to overfill!
I usually go for mixed nuts with this recipe, but you can always go for chopped walnuts or pecans. Any nuts you use will add the salty element that plays so well with the sweetness of the filling.
Chocolate Nut Tart Recipe
Ingredients:
1 pie crust
3 eggs
1 cup light corn syrup
½ cup light brown sugar – packed
5 tbsp. butter
1 tsp. vanilla
1 cup nuts – coarsely chopped
½ cup semisweet chocolate chips
Directions:
Preheat the oven to 350°.
Prepare the crust:
If using a frozen pie crust, thaw the dough completely
If making the crust from scratch, prepare according to your favorite recipe, then press the pastry into the fluted sides of you tart pan/pie tin and trim the excess.
Do not prick your pie crust!
Prepare the filling:
Melt the butter over low heat in a small saucepan, then set aside to cool.
In a large mixing bowl, beat the eggs with a fork, then mix in the corn syrup. Add the cooled, melted butter, the brown sugar, and the vanilla. Stir until the sugar dissolves, then stir in the nuts and chocolate pieces.
Place your crust onto a sheet pan and carefully pour in the filling. Put it in the oven and bake for 40 minutes, or until a knife or wooden skewer inserted into the middle comes out clean. Cool on a wire rack before serving.
