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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Adapted from Better Homes & Gardens, 1994. Prep time does not include cooling time. You will need an 11 ridged tart pan for this recipe. (It will be easier to cut if your pan has a removeable bottom). Ingredients:
1 unbaked 9-inch pie crust |
3 large eggs |
1 cup light corn syrup or 1 cup golden syrup |
1/2 cup brown sugar, packed |
1/3 cup unsalted butter, melted and cooled |
1 teaspoon vanilla extract |
1 cup salted mixed nuts, chopped |
1/2 cup mini chocolate chip |
1/3 cup mini chocolate chip |
1 tablespoon shortening |
Directions:
1. Preheat oven to 350°F.
2. On a floured surface, roll out the pie pastry from the center to the edges, forming a 12 circle.
3. Carefully place pastry into an 11 ungreased tart pan with removeable bottom and ridges sides.
4. Press pastry gently into the ridges, trim off the pastry edges even with the top of the pan (do NOT prick pastry).
5. In a large bowl, beat eggs lightly with a fork or whisk, then add corn syrup, brown sugar, melted butter, and vanilla, stirring until sugar is dissolved.
6. Add nuts nad 1/2 cup mini chocolate chips.
7. Place tart pan onto a baking sheet and pour in filling.
8. Bake for 40 minutes, or until a knife inserted near the center comes out clean.
9. Let cool on a rack.
10. To serve, cut into wedges and drizzle with the topping.
11. Topping: Cook chocolate and shortening together in a small pan over low heat stirring constantly until it has begun to melt; immediately remove from heat and keep stirring until smooth.
12. Let cool slightly then pour into a zip-top plastic bag, snip a tiny hole in one corner and drizzled over tart wedges.
13. Keep leftover tart slices in the fridge for up to 2 days.
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