Million Dollar Chocolate Nut Tart

Million Dollar Chocolate Nut Tart


½ cup Dierbergs butter, softened
¼ cup firmly packed Dierbergs brown sugar
1¼ cups Dierbergs flour
½ teaspoon vanilla extract
1 large Dierbergs egg white, lightly beaten

2 large Dierbergs eggs
½ cup light corn syrup
¼ cup firmly packed Dierbergs brown sugar
2 tablespoons Dierbergs butter, melted
2 tablespoons Dierbergs flour
1 teaspoon vanilla extract
1 cup coarsely chopped nuts (pistachios, macadamia nuts, hazelnuts, pecans, walnuts, or a combination)
1 bar (3.5 ounces) dark or bittersweet chocolate, finely chopped


FOR CRUST  In large mixer bowl, beat softened butter at medium speed until light and fluffy. Beat in the ¼ cup brown sugar until light and fluffy. Gradually beat in the 1¼ cups flour and the ½ teaspoon vanilla at low speed until well combined.

Press dough into bottom and up sides of 9-inch tart pan with removable bottom that has been lightly coated with no-stick cooking spray.

Place tart on parchment-lined jellyroll pan. Brush crust with egg white.

Bake in 350°F. oven 15 minutes. Remove from oven; cool in pan on wire rack 5 minutes.

  In large mixer bowl, beat eggs at medium speed until thick and lemon colored, about 2 to 3 minutes.

Stir in corn syrup, the ¼ cup brown sugar, melted butter, the 2 tablespoons flour, and the 1 teaspoon vanilla until smooth. Stir in nuts.

Sprinkle chocolate over baked crust. Pour filling over chocolate.

Bake in 350°F. oven until knife inserted in center comes out clean, about 25 to 30 minutes.

Immediately loosen edges from sides of pan. Cool completely in pan on wire rack.

Remove ring from tart. Use flat knife or icing spatula to remove tart from bottom of pan and slide onto serving platter. Cut into wedges and serve with sweetened whipped cream, if desired. Store tightly covered in refrigerator.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 457
Fat: 25 g
Sodium: 46 mg
Carbohydrates: 55 g
Protein: 2 g
Fiber: 6 g