Chewy Nut Tart with Drizzled Chocolate

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This yummy chocolate Nut Tart is a great alternative to Pecan Pie this Thanksgiving! It combines a flakey crust with a chewy nutty center and a drizzle of semi-sweet chocolate! Totally delicious!

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CHEWY NUT TART
Serves 8
*Print Recipe Here*

INGREDIENTS:
Tart Crust:
1 ¼ cup (175g) all-purpose flour
1 tablespoon (13 g) sugar
⅛ teaspoon ( a large pinch) salt
8 tablespoons (113 g) unsalted butter
1 egg
1 tablespoon (15 ml) ice cold water

Nut Filling:
1 cup (160 g) walnuts, raw
1 cup (140 g) cashews, raw
1 cup (160 g) almonds, raw
6 tablespoons (85 g) of unsalted butter
3/4 cup (130g) light brown sugar
3 tablespoons (45 ml) honey
pinch of salt
2 ¼ tsp (11 ml) heavy cream
2 ¼ tsp (11 ml) vanilla extract

Garnish:
2 ounces semi-sweet chocolate, melted
a dusting of powdered sugar

For Serving:
High-quality vanilla ice cream

METHOD:
To make the tart crust: In a large bowl, whisk together the flour, sugar and salt. Add the butter, working it in between your fingertips combining it with the flour, until all the butter cubes are worked in and a coarse meal forms.

Whisk together the egg with the ice water. Add it to the flour mixture and whisk it up with a fork until a scraggly dough forms.

Then with floured hands, form it into a ball then a disc and wrap it up in parchment paper. Refrigerate a minimum of 1 hour, but overnight is even better.

Once chilled, roll the dough out onto a floured surface until 1/4" thick. Fit it into a 9" (23 cm) removable tart tin. Fold the edges over the rim into the tart, and press the dough into the fluting of the tart pan, working all the way around the tin. Place in the freezer for 10-15 minutes or until hard.
Preheat the oven to 350F (175C)

Meanwhile, prepare the filling. Place the almonds in a reseable plastic bag, seal the bag, removing any air bubbles. Whack the bag with a rolling pin or meat mallet until the almonds split in two. A few can be left whole. Then add the cashews and walnuts, and whack them as well to break into half. Seet the bag aside.

Add the butter and brown sugar to a medium-sized pot, whisking until combined and melted.
Then add the honey, vanilla, heavy cream, and salt. Whisk to combine.

Add the nuts and toss them well to ensure the nuts are well coated. Turn off the heat. Set the pot aside.

Remove the tart shell from the freezer. Trim the pastry crust so that the top of the dough is flush with the edge.

Transfer the nut mixture into the tart shell, smoothing it down with a spatula to form an even layer.
Bake for 25 minutes. The tart shell will be golden brown. Do not overbake, or the nuts will burn!
Remove from the oven. Allow to cool.

Melt the chocolate in a double boiler until liquified, smooth, and glossy.

Place the tart on a sheet of parchment paper. Dip a large balloon, whisk in the chocolate, and run it back and forth over the tart to create chocolate drizzles. Refrigerate the tart overnight, uncovered.

Just before serving, remove the tart from the tin and dust it with powdered sugar. Serve with vanilla ice cream.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! .