Chocolate And Mixed Nut Tart Recipes

CHOCOLATE AND MIXED NUT TART

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.
• (I used a 9-inch pan with very little crust and filling left over.) (Dough can be made 1 day ahead. Cover and chill, but let stand at room temperature 30 minutes before filling.) 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.

CHOCOLATE-MACADAMIA NUT TART

Steps:

• Pate Sucree:In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Refrigerate at least 1 hour. Dough may be frozen up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature 1 hour.
• Tart:Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pate sucree to a 14-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into an 11-inch round tart pan with removable bottom; trim dough flush with rim. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes or up to overnight.
• Meanwhile, in a large bowl, whisk together eggs, sugar, and bourbon until combined. Whisk in flour and salt, then whisk in butter. Stir in chocolate until combined. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
• Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until crust and filling are golden, about 35 minutes more. If tart is browning too quickly, tent with aluminum foil. Transfer pan to a wire rack and let cool completely. Tart can be stored in an airtight container at room temperature up to 2 days.

CHOCOLATE NUT TART

Steps:

• 1. Preheat oven to 325 degrees. Put a lipped cookie sheet in the oven while oven preheats. You are doing this because the hot cookie sheet will cook the crust of your tart evenly on the bottom. (and catch any drips!). Also, now is a good time to toast whichever nuts you will be using (I prefer pecans, but walnuts or your favorite nut will work. Toasting is important and makes a difference!). Leave cookie sheet in oven until you get to step 3. Put pie crust in tart pan (with removable bottom) .Set aside
• 2. Mix together sugar and flour in large bowl. then add remaining ingredients. Stir well or use your mixer to make sure everything is incorporated
• 3. Remove hot cookie sheet from oven. Put tart pan with crust atop the cookie sheet and pour mix into pie crust. Put pie crust/cookie sheet into oven. Bake 1 hr. cool. Refrigerate 1 hr before serving

CHOCOLATE-NUT TART WITH DRIED FRUIT

Steps:

• Preheat oven to 450°F. Press pie crust onto bottom and up sides of 10-inch-diameter tart pan with removable bottom; trim edges, if needed. Pierce crust all over with fork. Bake until deep golden brown, about 12 minutes. Cool. Spread preserves over bottom of crust.
• Bring cream to simmer in heavy medium saucepan. Reduce heat to low; add chocolate chips and stir until melted and smooth. Remove from heat. Stir in nuts, fruit, and coarse salt. Spread chocolate mixture in crust. Sprinkle toffee bits over tart. Chill until set, about 2 hours. Serve cold or at room temperature.

CHOCOLATE NUTCRACKER TART

Steps:

• Heat oven to 375°F. Mix 1 cup flour and the salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape pastry into flattened round on lightly floured surface. Roll pastry into 12-inch round with floured rolling pin. Roll pastry loosely around rolling pin and transfer to ungreased 10-inch tart pan with removable bottom. Unroll pastry and ease into pan, pressing firmly against bottom. Trim overhanging edge of pastry even with top of tart pan.
• Beat brown sugar, corn syrup, 2 tablespoons flour and the eggs in medium bowl with wire whisk until smooth. Stir in nuts and chocolate chips. Pour into pastry-lined tart pan.
• Bake 35 to 40 minutes or until set. Cool completely, about 2 hours.
• Beat all whipped cream ingredients in chilled small bowl with electric mixer on high speed until stiff peaks form. Pipe or spoon whipped cream around edge of tart.