Rich Nut Tart

Pecans, walnuts, almonds and chocolate, all baked in a pastry crust-pure decadence.

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Ingredients:

• 1 10 inch tart pan lined (sides and bottom) with an unbaked pie shell
• 3 Tablespoons butter, melted
• 1/3 cup dark brown sugar, firmly packed
• 3 whole eggs
• 3 Tablespoons all-purpose flour
• Dash salt
• 1 cup light corn syrup
• 1/2 cup dark corn syrup
• 1 teaspoon vanilla extract
• 2 Tablespoons Swiss chocolate almond liqueur
• 1 cup pecan pieces
• 1/2 cup English walnut pieces
• 1/2 cup slivered almonds
• 4 ounces semisweet baking chocolate, cut into small pieces

Method

Place dough in tart pan. Line (dough lined) tart pan with foil and fill with dried beans. Bake for 15 minutes in preheated oven at 350 degrees. Remove to wire rack to cool (remove beans and foil). With wooden spoon, beat together butter, sugar and eggs. Add flour and salt, stir well. Beat in light and dark syrups, vanilla extract and chocolate almond liqueur. Lightly stir in pecans, walnuts, almonds and chocolate. Pour into prebaked tart shell. Bake about 45 minutes at 350 degrees. Filling should be set but may jiggle a bit when shaken. Set tart on wire rack to cool.

Notes: Serve cold or slightly warm with whipped cream or French vanilla ice cream.

Number of servings: 8-10

Submitted By: Jaykesgma
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