 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
I found this in an old TOH. Ingredients:
1 1/2 cups all-purpose flour |
1/4 cup sugar |
1/2 cup cold butter, plus |
1 tablespoon cold butter |
6 tablespoons heavy whipping cream |
1 1/2 teaspoons vanilla extract |
1 cup pistachios |
1 cup pecan halves |
3/4 cup unblanched almonds |
3 eggs |
3/4 cup light corn syrup |
1/4 cup packed brown sugar |
1/4 cup butter, melted |
1 1/2 teaspoons almond extract |
1 teaspoon vanilla extract |
1 cup milk chocolate chips |
whipped cream |
Directions:
1. In a small bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs.
2. Add cream and vanilla, tossing with a fork until dough forms a ball.
3. Press onto the bottom and up the sides of an ungreased fluted 11-in. tart pan with removable bottom; set aside.
4. Place nuts in a food processor; cover and process until chopped. In a large bowl, whisk the eggs, corn syrup, brown sugar, butter and extracts until smooth. Stir in chocolate chips and nut mixture; pour into crust.
5. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack. Store in the refrigerator.
6. Garnish with whipped cream.
|
|