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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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A buttery shortbread crust holds a delectable filling made with chocolate and a mix of chopped pistachios, almonds and pecans. It's impressive yet easy to prepare. I guarantee it will one of your most requested desserts. âDebbie Cross, Sharon, Pennsylvania Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1/2 cup plus 1 tablespoon cold butter |
6 tablespoons heavy whipping cream |
1-1/2 teaspoons vanilla extract |
filling: |
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. Add cream and vanilla, tossing with a fork until dough forms a ball. Press onto the bottom and up the sides of an ungreased fluted 11-in. tart pan with removable bottom; set aside.
2. 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.
3. 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. Garnish with whipped cream. Yield: 12-14 servings.
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