Prep time:
|
Cook time:
|
Total time:
75 minutes
Why serve ordinary pumpkin pie on Thanksgiving when your guests will swoon over a chocolatey, nutty, absolutely yummy tart instead? It starts with an easy shortbread crust that comes together quickly in the food processor, and it's topped with a filling that requires no stovetop cooking. If the tart isn't rich enough, you can always gild the lily and serve it with homemade vanilla sauce or whipped cream.
Ingredients
Pastry:
- 1 9-inch tart pan
- 3/4 cup flour
- ¼ cup powdered (confectioners) sugar
- 1 egg whisked in a small bowl
- 3 tbsp chilled butter cut into small pieces
Filling:
- 2 eggs plus leftover egg from pastry dough, above
- 2/3 cup brown sugar, packed
- 2/3 cup Karo corn syrup
- 2 tbsp melted butter, 1 teaspoon vanilla
- 6 oz semisweet chocolate chips, melted
- 1 cup toasted walnuts, chopped
- Mix eggs, sugar, corn syrup, butter and vanilla together in a bowl.
- Add chopped nuts and melted chocolate.
- Pour into chilled tart dough.
- Bake at 350 degrees for 30-40 minutes until set in middle.Cool before serving.
If the tart isn't rich enough, you can serve it with whipped cream or this vanilla sauce:
- 1 cup milk
- 4 egg yolks
- ¼ cup sugar
Directions
Chilled Tart Dough:
- Put all ingredients except the egg into food processor and run 30 seconds, then add one-third to one-half of the egg and continue to run until a ball is formed.
- Save remaining egg for filling.
- Place dough in plastic wrap and form into a disk.
- Refrigerate 30 minutes.
- Roll out, dusting with powdered sugar, then press into bottom of tart pan and up sides 1 inch.
- Chill again before adding filling.
- Heat milk in a medium saucepan over medium heat, but don’t let it boil.
- In a bowl, whisk together egg yolks and sugar.
- Slowly whisk hot milk into egg mixture, a little at a time, until all milk is added.
- Return mixture to saucepan and cook slowly, stirring constantly, until thickened, about 5 minutes.
- Strain into bowl and add vanilla, Kahlua or other flavoring.
- Enjoy!
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