Chocolate And Mixed Nut Tart

Another wonderful fall recipe, although i have made it year around whenever the chocolate/nut craving strikes! It is rather like a pecan pie pushed to an even higher level. Originally published about one year ago in bon appetit, i modified the recipe to use my favorite nuts. Any combination will work well - just use your immagination!!

Steps

For crust: combine flour and sugar in a food processor.

Add butter and cut in , using on / off turns , until mixture resembles coarse meal.

Add 2 tablespoons cream and vanilla extract.

Using on / off turns , blend until moist clumps form , adding more cream by tablespoonful if dough is dry.

Gather dough together.

Press dough over bottom and up the sides of an 11-inch diameter tart pan with removable bottom.

For filling: preheat oven to 350 degrees.

Combine all toasted nuts in a food processor.

Chop coarsely , using on / off turns.

Whisk corn syrup , brown sugar , and melted butter in a large bowl to blend.

Whisk in eggs and vanilla extract.

Mix in chocolate chips , then nuts.

Transfer filing to the prepared crust.

Bake tart until firmly set in center and top is deep golden brown , about 50 minutes.

Cool tart in pan on rack 30 minutes.

Push up pan bottom to release tart.

Serve warm or at room temperature.

Ingredients

flour, sugar, butter, whipping cream, vanilla extract, whole almond, pecans, walnuts, light corn syrup, golden brown sugar, eggs, semi-sweet chocolate chips