CHOCOLATE AND MIXED NUT TART IN COOKIE CRUST
Categories Chocolate Dessert Bake Almond Walnut Winter Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- For crust:
- Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and vanilla extract. Using on/off turns, blend until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before filling.)
- For filling:
- Preheat oven to 350°F. Combine all nuts in processor; chop coarsely, using on/off turns. Whisk corn syrup, brown sugar, and melted butter in large bowl to blend. Whisk in eggs and vanilla and almond extracts. Mix in chocolate chips, then nuts. Transfer filling to prepared crust.
- Bake tart until firmly set in center and top is deep golden brown, about 50 minutes. Cool tart in pan on rack 30 minutes. Push up pan bottom to release tart. Serve warm or at room temperature.
CARAMEL NUT TART
My mom loves caramel, nuts and cream cheese, so when I found this tart recipe I knew I had to try it. Now the dessert is a family favorite and it is served at every get-together. -Donna Urban, Glenolden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. , Roll out dough into a 10-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; trim edges., Line unpricked crust with a double layer of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 400°., For filling, in a small heavy saucepan, combine the butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in nuts and vanilla. Spread into crust. , Place tart pan on a baking sheet. Bake until bubbly, for 15-20 minutes. Cool on a wire rack.
Nutrition Facts : Calories 342 calories, Fat 24g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 273mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.
CARAMEL-NUT TART
Almonds, walnuts, pecans, cashews, and hazelnuts come together with caramel for this crunchy, nutty tart that satisfies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch tarts
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Have ready two 9-inch tart pans with removable bottoms. Cut out two 12-inch parchment circles, and set aside. Lightly flour a clean work surface. Roll out one disk of pate sucree to a 12-inch circle with a 1/4-inch thickness. Roll dough onto rolling pin, and unroll over one of the tart pans. Press pastry into place, being careful not to stretch dough; use a paring knife to trim any overhanging dough. Repeat with remaining disk pate sucree and tart pan. Chill both pans for 30 minutes.
- Line pastry with parchment circles, and fill with pie weights or dried beans. Bake until pastry begins to take on color, about 25 minutes. Remove the parchment and weights; continue baking or until light golden brown all over, about 10 minutes. Transfer to wire racks to cool completely. Wrap in plastic; set aside until ready to use.
- Reduce oven to 325 degrees. Place butter, both sugars, honey, and heavy cream in a large saucepan set over high heat. Bring to a boil, stirring constantly. Boil 5 minutes. Stir in nuts and vanilla; remove pan from heat. Pour filling into reserved tart shells.
- Bake tarts on the center rack until the filling bubbles, 15 to 20 minutes. Transfer tarts to a wire rack to cool.
CHOCOLATE AND MIXED NUT TART
Another wonderful Fall recipe, although I have made it year around whenever the chocolate/nut craving strikes! It is rather like a pecan pie pushed to an even higher level. Originally published about one year ago in Bon Appetit, I modified the recipe to use my favorite nuts. Any combination will work well - just use your immagination!
Provided by miss gracie
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- FOR CRUST: Combine flour and sugar in a food processor.
- Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
- Add 2 tablespoons cream and vanilla extract.
- Using on/off turns, blend until moist clumps form, adding more cream by tablespoonful if dough is dry.
- Gather dough together.
- Press dough over bottom and up the sides of an 11-inch diameter tart pan with removable bottom.
- (I used a 9-inch pan with very little crust and filling left over.) (Dough can be made 1 day ahead. Cover and chill, but let stand at room temperature 30 minutes before filling.) FOR FILLING: Preheat oven to 350 degrees.
- Combine all toasted nuts in a food processor; chop coarsely, using on/off turns.
- Whisk corn syrup, brown sugar, and melted butter in a large bowl to blend.
- Whisk in eggs and vanilla extract.
- Mix in chocolate chips, then nuts.
- Transfer filing to the prepared crust.
- Bake tart until firmly set in center and top is deep golden brown, about 50 minutes.
- Cool tart in pan on rack 30 minutes.
- Push up pan bottom to release tart.
- Serve warm or at room temperature.
Nutrition Facts : Calories 597.7, Fat 39.9, SaturatedFat 15.1, Cholesterol 107.2, Sodium 148.3, Carbohydrate 57.9, Fiber 4.1, Sugar 25.9, Protein 9.1
CHOCOLATE MACADAMIA NUT TART
Provided by Food Network
Categories dessert
Time P1DT1h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Place macadamia nuts in a medium skillet and toast over low heat, stirring often until golden brown all over, about 8 minutes. Do not burn. Set aside to cool completely.
- In a double boiler, combine the chocolate and butter and melt, stirring over moderate heat. Set aside to cool slightly.
- In a large bowl, whisk the whole eggs, egg white, sugar and corn syrup until combined. Stir in the rum, the cooled chocolate mixture and the nuts until blended. Pour the filling into the partially baked chocolate pastry shell and bake for about 45 minutes, until the center is set and does not wiggle. Set aside to cool on a rack. Serve at room temperature or chilled, garnish with whipped cream.
- On a work surface, mix the flour and cocoa until well blended; form into a mound. Make a well in the center and add the remaining ingredients. Using your hands, slowly blend the ingredients in the well until partially mixed, then incorporate the flour and cocoa until completely combined and a soft dough forms. Pat the dough into a disk, wrap well and refrigerate for at least 2 hours or overnight. (see Note).
- Between 2 sheets of waxed paper, roll out dough into a 13-inch round. Refrigerate for 10 minutes. Remove the waxed paper and transfer the dough to an 11-inch tart pan with removable bottom. Fit the dough evenly into the pan and trim any overhanging pastry. Refrigerate for at least 10 minutes more. Preheat oven to 425 degrees.
- Line the chilled shell with aluminum foil and weigh down with pie weights or dried beans. Bake for 10 minutes. Then remove the weights and foil and bake for 5 minutes longer until set but slightly soft.
- Note: This is a cookie-like crust. The dough softens quickly once out of the refrigerator and is a bit difficult to transfer to the tart pan, but scraps can be used to repair any cracks.
HONEY SALTED MIXED NUT TART
A big can of roasted, salted mixed nuts is not only good for snacking, it is also the base for this delightful twist on the traditional pecan pie. This is a tart for serious nut lovers: The filling has a high nut-to-goo ratio, and nuts also make an appearance in the press-in crust as well.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 1 tart, about 8 servings
Number Of Ingredients 9
Steps:
- Cube 8 tablespoons of the butter and place it in the freezer until it is very cold and almost frozen, about 15 minutes. Preheat the oven to 375 degrees F.
- Pulse the flour, 1/2 cup of the mixed nuts, 3 tablespoons of the granulated sugar and a pinch of salt in a food processor until the nuts are finely ground. Pulse in the cold cubed butter until the mixture resembles coarse meal. Pulse in 2 tablespoons ice-cold water until the dough holds together when squeezed. Turn the dough out onto a piece of plastic wrap (it will still be quite crumbly), form into a disk, cover in the plastic and refrigerate for 20 minutes.
- Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides of the pan with your hands or the bottom of a measuring cup. Use a fork to dock the bottom of the tart. Freeze until firm, about 10 minutes.
- Place the tart pan on a baking sheet. Line the crust with parchment and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the parchment and pie weights and continue baking until the crust is lightly brown and dry to the touch, about 10 minutes longer. Transfer to a rack. Reduce oven temperature to 350 degrees F.
- While the crust bakes, make the filling: Combine the remaining 3 tablespoons butter, the remaining 1/4 cup granulated sugar, the brown sugar, honey and a pinch of salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute.
- Remove from the heat and set aside to cool slightly, about 10 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the vanilla extract and beaten eggs into the filling until smooth. Arrange the remaining nuts (about 2 1/2 cups) in a flat layer in the tart shell and pour the filling over top.
- Bake until the edges are set but the center is still slightly loose, 20 to 30 minutes. Cool on a wire rack. Serve slightly warm or at room temperature.
CHOCOLATE-NUT CARAMEL TART
With just a few ingredients and in less time than you'd think, this sinfully rich tart is ready to go. It's a good recipe to have up your sleeve for any gathering. -Kathy Specht, Clinton, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. Unroll pastry into a 9-in. fluted tart pan with removable bottom. Press onto bottom and up sides of pan; trim pastry even with edge (discard trimmed pastry or save for another use). Generously prick bottom of crust with a fork. Bake 9-11 minutes or until golden brown. Cool completely on a wire rack., Reserve 2 tablespoons Nutella for topping; spread remaining Nutella into cooled crust. In a small saucepan, combine caramels and cream; cook over medium-low heat until blended, stirring occasionally. Remove from heat; stir in macadamia nuts. Spread evenly over Nutella., In a microwave, heat reserved Nutella until warmed; drizzle over filling. Refrigerate 1 hour or until firm. If desired, serve with whipped cream.
Nutrition Facts :
CARAMELIZED NUT TART
Categories Food Processor Chocolate Nut Dessert Bake Christmas Kid-Friendly Almond Pecan Walnut Winter Bon Appétit Small Plates
Yield Serves 10
Number Of Ingredients 21
Steps:
- Make crust:
- Mix flour, sugar, cinnamon, nutmeg and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Mix in vanilla and enough ice water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 2 hours.
- Preheat oven to 375°F. Roll dough out on floured surface to 12-inch round. Transfer dough to 9 1/2-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming high-standing double-thick sides. Pierce dough all over with fork. Freeze 15 minutes.
- Bake crust until set but still pale in color, piercing with fork if crust bubbles, about 20 minutes. Transfer to rack; cool. Increase oven temperature to 400°F.
- Make filling:
- Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat. Boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Reduce heat to medium. Gradually whisk in cream (mixture will bubble). Stir until caramel is smooth. Add butter, honey and vanilla. Stir until well blended. Mix in all nuts.
- Pour caramel mixture into crust. Bake until filling bubbles all over, about 20 minutes. Cool completely on rack.
- Stir white chocolate in top of double boiler set over hot water just until melted and smooth. Remove from over water. Using fork, drizzle chocolate decoratively over tart. Let stand until chocolate is set, about 30 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)
- Serve with cream, if desired.
More about "mixed nut chocolate tart recipes"
CHOCOLATE AND MIXED NUT TART IN COOKIE CRUST RECIPE
From bonappetit.com
4.5/5 (9)Servings 10-12
- Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and vanilla extract. Using on/off turns, blend until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. DO AHEAD Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before filling.
- Preheat oven to 350°F. Combine all nuts in processor; chop coarsely, using on/off turns. Whisk corn syrup, brown sugar, and melted butter in large bowl to blend. Whisk in eggs and vanilla and almond extracts. Mix in chocolate chips, then nuts. Transfer filling to prepared crust.
- Bake tart until firmly set in center and top is deep golden brown, about 50 minutes. Cool tart in pan on rack 30 minutes. Push up pan bottom to release tart. Serve warm or at room temperature.
CHOCOLATE GANACHE TART RECIPE | BON APPéTIT
From bonappetit.com
NUT AND CHOCOLATE CHIP TART | BETTER HOMES & GARDENS
From bhg.com
MIXED NUT CARAMEL TART - SOUTHERN CAST IRON
From southerncastiron.com
CARAMELIZED MIXED NUT TART | BAKE OR BREAK
From bakeorbreak.com
CHOCOLATE AND MIXED NUT TART IN COOKIE CRUST - SIDE DISH RECIPES
From fooddiez.com
ANY NUT TART | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE NUT TARTS - RECIPE | COOKS.COM
From cooks.com
MIXED NUT CHOCOLATE TORTE - JAMIE GELLER
From jamiegeller.com
DECADENT MIXED NUT CHOCOLATE TART RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
MIXED NUT CHOCOLATE TART | RECIPE | CHOCOLATE TART, CHOCOLATE TARTS ...
From pinterest.com
MIXED NUT TART WITH HONEY AND ORANGE ZEST - RECIPES
From melissaslittlebakingcompany.com
THE ULTIMATE CHOCOLATE HAZELNUT TART - SPATULA DESSERTS
From spatuladesserts.com
CHOCOLATE AND MIXED NUT TART - CHAMPSDIET.COM
DOUBLE NUT-CHOCOLATE TART RECIPE | MYRECIPES
From myrecipes.com
MIXED NUT CLUSTERS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CHOCOLATE MIXED NUT PIE | BETTER HOMES & GARDENS
From bhg.com
MIXED NUT CHOCOLATE TART ON BAKESPACE.COM
From bakespace.com
MIXED NUT TART RECIPE | EAT SMARTER USA
From eatsmarter.com
CHOCOLATE NUT TARTS - JO COOKS
From jocooks.com
FUDGY NUT TART - BAKE OR BREAK
From bakeorbreak.com
CHOCOLATE AND MIXED NUT TART RECIPE - WEBETUTORIAL
From webetutorial.com
MIXED NUT TART | CANADIAN LIVING
From canadianliving.com
5-INGREDIENT CHOCOLATE TARTS (NO-BAKE!) - FLORA & VINO
From floraandvino.com
CHOCOLATE NUT TART {TARTA DE TRES NUECES} - WHAT A GIRL EATS
From whatagirleats.com
MELT IN MOUTH CHOCOLATE TART - BITTY BAKES DESSERT
From bittybakes.com
RECIPE MIXED NUT CHOCOLATE TART RECIPE - YOUTUBE
From youtube.com
CHOCOLATE MACADAMIA NUT TART - KATE THE BAKER
From katethebaker.com
CHOCOLATE CHIP AND NUT TART - EAGLE BRAND
From eaglebrand.com
RECIPE FOR VENUS' CHOCOLATE MACADAMIA NUT TART - NUTS.COM
From nuts.com
CHOCOLATE HAZELNUT TART | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love