CHOCOLATE AND MIXED NUT TART IN COOKIE CRUST

this is a keeper,

The sweet, nutty filling might remind you of a pecan pie, with melted chocolate chips.

Ingredients

Crust

• 1 1/2 cups (360 ml) all purpose flour
• 1/4 cup (60 ml) sugar
• 1/2 cup (1 stick) plus 1 tablespoon (15 ml) chilled salted butter, cut into 1/2-inch (1 cm) pieces
• 2 tablespoons (or more) chilled whipping cream ( I used milk, needed an extra tablespoon)
• 1 1/2 teaspoons (7.5 ml) vanilla extract

Filling

• 3/4 cup (180 ml) whole almonds (about 4 1/2 ounces (130 g)), toasted, cooled
• 3/4 cup (180 ml) pecans (about 4 ounces (115 g)), toasted, cooled
• 3/4 cup (180 ml) walnuts (about 3 1/2 ounces (100 g)), toasted, cooled
• 3/4 cup (180 ml) light corn syrup
• 1/4 cup (packed) golden brown sugar
• 1/4 cup (1/2 stick (225 g)) salted butter, melted, cooled
• 3 large eggs
• 1 teaspoon (5 ml) vanilla extract
• 1/2 teaspoon (2.5 ml) almond extract
• 1 cup (240 ml) semisweet chocolate chips

Method

1. To make the crust, combine the flour and sugar in a processor. Add the butter and cut in, using on/off turns, until the mixture resembles coarse meal.
2. Add 2 tablespoons (30 ml) cream and the vanilla extract. Using on/off turns, blend until moist clumps form, adding more cream by tablespoonfuls if the dough is dry. Gather the dough together.
3. Press the dough over the bottom and up the sides of an 11-inch (28 cm)-diameter tart pan with a removable bottom. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before filling.)
4. To make the filling, preheat the oven to 350°F (175°C). Combine all the nuts in a processor; chop coarsely, using on/off turns.
5. Whisk the corn syrup, brown sugar, and melted butter in a large bowl to blend. Whisk in the eggs and the vanilla and almond extracts. Mix in the chocolate chips, then the nuts. Transfer the filling to the prepared crust.
6. Bake the tart until firmly set in the center and the top is deep golden brown, about 50 minutes. Cool the tart in the pan on a rack 30 minutes. Push up the pan bottom to release the tart. Serve warm or at room temperature.