- 1 1/2 cups all purpose flour
- 1/2 cup (1 stick) plus 1 tablespoon chilled salted butter, cut into 1/2-inch pieces
- 2 tablespoons (or more) chilled whipping cream
- 1 1/2 teaspoons vanilla extract
- 3/4 cup whole almonds (about 4 1/2 ounces), toasted, cooled
- 3/4 cup hazelnuts (about 4 ounces), toasted, husked, cooled
- 3/4 cup walnuts (about 3 1/2 ounces), toasted, cooled
- 1/4 cup (packed) golden brown sugar
- 1/4 cup (1/2 stick) salted butter, melted, cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup semisweet chocolate chips
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.
- 1 recipe Pastry for Single-Crust Pie (see recipe below)
- 3 eggs
- 1 cup light-colored corn syrup
- ½ cup packed brown sugar
- ⅓ cup butter, melted and cooled
- 1 teaspoon vanilla
- 1 cup coarsely chopped salted mixed nuts
- ½ cup miniature semisweet chocolate pieces
- ⅓ cup miniature semisweet chocolate pieces (optional)
- 1 tablespoon shortening (optional)
Prepare and roll out Pastry for Single-Crust Pie. Line an 11-inch tart pan with a removable bottom with pastry. Press pastry into fluted sides of tart pan and trim edges. Do not prick pastry.
For filling, in a large bowl beat eggs slightly with a fork. Stir in corn syrup. Add brown sugar, melted butter, and vanilla, stirring until sugar is dissolved. Stir in nuts and the 12 cup chocolate pieces. Place pastry-lined tart pan on a baking sheet place baking sheet on the oven rack. Carefully pour filling into tart pan. Bake pie in a 350° oven about 40 minutes or until a knife inserted near the center comes out clean cool on a wire rack.
To serve, cut tart into slices transfer to dessert plates. If desired, in a small heavy saucepan melt the 13 cup chocolate pieces and shortening over very low heat. Immediately remove from heat stir until smooth. Cool slightly. Drizzle over tart slices (see tip, page 247). Cover and chill remaining tart for up to 2 days.
Triple Nut Chocolate Tart
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No one will guess this rich, elegant tart is vegan.
- 1 cup pastry flour
- 1/2 cup cornmeal
- 2 Tbs. sugar
- 1/4 tsp. salt
- 1/2 cup vegan margarine (1 stick)
- 1 tsp. vanilla extract
- 3 cups mixed walnuts, pecans, and almonds (1 cup each), coarsely chopped
- 1/4 cup vegan margarine (1/2 stick)
- 5 oz. bittersweet chocolate, chopped or in chips
- 2 Tbs. pastry flour
- 1/4 tsp. salt
- 1/2 cup maple syrup
- 2 tsp. vanilla extract
1. To make Crust: Combine flour, cornmeal, sugar, and salt in bowl. Rub margarine into flour mixture with fingers until mixture is crumbly. Sprinkle in vanilla, and stir. Add 1 to 2 Tbs. cold water until dough clumps together loosely. Press dough into pie dish or tart pan until sides and bottom are covered. Chill in freezer 30 minutes.
2. To make Filling: Preheat oven to 375°F. Spread nuts on baking sheet, and bake 10 to 12 minutes, until lightly browned.
3. Melt margarine and chocolate in saucepan over low heat, stirring until smooth. Sprinkle in flour and salt, and stir until smooth. Stir in maple syrup and vanilla. Stir in nuts.
4. Spread nut mixture in piecrust. Bake 25 minutes, or until crust is golden and filling is firm. Cool on wire rack at least 20 minutes before serving.
Chocolate and Mixed Nut Tart in Cookie Crust - Recipes
- 1 1/2 cup chocolate graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 12 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon espresso powder (optional)
- 1/4 teaspoon pure vanilla extract
- Preheat oven to 350F.
- Combine chocolate cookie crumbs with melted butter mix until completely combined.
- Press crumb mixture into the bottom and up the sides of a 9-inch tart pan.
- Place the tart pan on a half sheet pan and bake for 10 minutes: remove from oven and set aside while preparing the filling.
- Place chopped chocolate in a medium bowl set aside.
- In a microwave safe container, heat heavy cream until it just begins to boil.
- Immediately pour the heavy cream over the chocolate and walk away for a couple of minutes to let the cream melt the chocolate.
- Add espresso powder and vanilla extract to the cream and chocolate whisk together gently until fully combined.
- Pour chocolate mixture into chocolate tart crust refrigerate for at least 4 hours or overnight.
- Just before serving, top with fresh berries and sprinkle with confectioners sugar.
Note: to cut neat slices, dip a knife in hot water and wipe clean between each cut.
Are Biscoff Cookies and Cookie Spread Vegan?
Yes, Biscoff cookies and their cookie spreads are vegan friendly. While several other brands of speculoos and cookie spreads I’ve tried have also been free of animal products, always double check the list of ingredients. Formulations can change and different companies use different recipes.
Chocolate Pie Crust
Try this chocolate pie crust with your next pumpkin or pecan pie! It’s so easy and chocolaty!
I have an idea. Take all of your (okay so maybe not all of them) favorite fall pies and swap out its regular pie crust for chocolate one!
Can’t ya just picture it? Pecan pie with a chocolate pie crust- ding! Pumpkin pie with a chocolate pie crust- DING-DING! Winner-winner let’s have pie for dinner?!
To Make This Chocolate Pie Crust You Will Need:
- unbleached all-purpose flour
- unsweetened cocoa powder
- granulated sugar
- kosher salt
In the bowl of your food processor measure and add 1-1/8 cup all-purpose flour 2 tablespoons unsweetened cocoa powder, 2 tablespoons sugar (granulated or powdered), 1/2 teaspoon kosher salt into the bowl of your food processor. Basically this is my regular pie crust with a wee bit of cocoa and sugar.
I swear it’s not complicated. It’s pretty much fool-proof. Hey if I can do it, you can do it.
I probably should have pulsed this first before adding 1 stick of diced, ice cold unsalted butter, but I was overly eager and excited to make a chocolate crust that I just plowed forward without even thinking. This wasn’t the first of the many times I did this throughout the day.
Either way I pulsed the bejesus out of it until the butter was the size of small peas.
Then with the food processor on, I slowly poured in a few tablespoons of ice-cold water.
I stopped my processor when large wet clumps started to form.
The consistency should remind you of play dough. Now who sees the heart?
…and wrap it up tight in plastic wrap or stick the whole thing in a ziplock bag. Then just pop it into the fridge to chill for 30 minutes.
Once it’s chilled, unwrap it and let it sit for 8-10 minutes on a clean, lightly floured surface.
Using a rolling pin, slowly roll out the dough until it is about a quarter of an inch thick… I think. I should really invest in a ruler. But honestly it doesn’t have to be perfect.
I set the tart or pie plate on the dough to check that it will fit.
Then I roll up the dough onto my rolling pin.
And carefully drape it over the pan.
With your fingers press the dough so it forms to the pan.
Then gently roll the rolling pin over top so the tart pan literally will trim the dough itself.
If you’re making a pie, you can simply trim off any excess leaving an inch overhang, fold the dough under and with your fingers, crimp the edge.
Follow the pie recipe baking instructions wether the blind bake or not.
Enjoy! And if you give this Chocolate Pie Crust recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Usually I finish my pies and tarts with dark chocolate ganache, but on this occasion I liked the colour contrast using milk chocolate instead. So you have the dark chocolate cookie crust, golden filling and the paler milk chocolate topping.
But feel free to use dark chocolate, or you could use whipped cream instead which works well, but it just doesn’t keep as well.
Chocolate Mascarpone Tart
Remember how I was telling you just a couple of days ago that I really like making chilled desserts when it&rsquos hot? I think I may have a real problem. Right after that, I was desperately trying to make room in my refrigerator for something or other when I realized that the lack of room was due to the three icebox pies in there.
I have since given away two of them, but I haven&rsquot been able to part with this Chocolate Mascarpone Tart. When I made that Nutella Pie a while back, I was reminded of how much I love mascarpone. Of course, what&rsquos not to love about a delicious ingredient that&rsquos essentially just cream?
With this tart, that mascarpone is combined with melted chocolate for an it-couldn&rsquot-be-much-simpler filling. I was finishing this one up as Quinn came home from work so he got to taste a bit of the filling left in the mixing bowl. He actually started laughing at how good it is. (I am pretty sure that was a compliment.)
I opted to add a splash of hazelnut liqueur to the filling. Coffee liqueur, bourbon, or a whole slew of others would be equally as delicious.
Let&rsquos backtrack to the crust for a minute. It&rsquos essentially the same crust that I used for Lemon Cream Tarts. I just used brown sugar for a little different flavor. You can, of course, use either granulated or brown sugar, but I really like the brown sugar-chocolate combo.
This is a simply lovely dessert. It&rsquos so smooth and creamy. And, it has a wonderfully subtle sweetness. It&rsquos low on the effort meter with a high deliciousness payoff. Those are my favorite kinds of desserts!
Chocolate, Orange, and Shortbread
At its heart, this dessert is simply a dark chocolate custard in a shortbread crust, but thanks to a few special ingredients, it is anything but humdrum.
The best pastry shells are made with real butter, for they not only impart exemplary flavor, they also chill beautifully, resulting in slices of tart that can be picked up and eaten like a piece of pizza without falling apart.
Sometimes pastry can be daunting with the thought of cutting in the butter just right and making sure it’s chilled properly so it bakes well. Thankfully, this recipe takes all the fuss out of pastry-making as it is made with melted butter and requires no cutting in or chilling.
It’s also extra special because it’s flavored with ground cinnamon and fresh orange zest so it doesn’t take a back seat to the luscious filling but stands there proudly next to it, bringing its own unique texture, flavor, and fragrance to the party.
The filling of this chocolate orange tart is silky smooth and not too sweet with the heady scent of fresh orange zest permeating throughout. I use a dark cocoa for this one the bitterness of the chocolate is a far better match for the sprightly orange zest than mild cocoa. I mix it with heavy cream, whisking them together over the stove until smooth and hot before adding orange zest and pure vanilla to infuse while the crust pre-bakes.
If you like chocolate but not citrus, you could also try something spicy like cinnamon or ginger, fold in some finely chopped cherries soaked in rum, or sprinkle fresh raspberries over the top after it has been baked and cooled.
If chocolate really isn’t your thing, we have myriad options to choose from like our Maple Mixed Nut and Seed Tarts or divine Cranberry Macadamia Nut Tart with jewel-like fresh cranberries nestled with buttery macadamia nuts in a caramelized sauce.
- Mix the butter and sugar together in a bowl. Add the egg and vanilla and mix. Add the sieved flour and salt. Mix thoroughly.
- Turn out onto a layer of clingflim. Mound into a sausage shape using the clingflim to guide you. Put it in the fridge for 30 to 60 minutes to firm up.
- Preheat the oven to 200 C / Gas 6.
- Once hardened remove from the fridge and cut into discs about 1cm thick. Lay the discs flat on a baking sheet covered in parchment.
- Bake for 8 to 10 minutes.
This is a basic recipe that can be used to make chocolate, triple chocolate or nut cookie recipes. If you want to make triple chocolate cookies then replace 70g of the self-raising flour with cocoa.