Chocolate and Mixed Nut Tart in a Cookie Crust, Cranberry-Pecan Bread Pudding w/Bourbon-Caramel Sauce and Pumpkin Roll

This is one of my favorite desserts of all time.  Another from the Bon Appétit “bible”. This will remind you of pecan pie, only with a whole mélange of nuts, melty chocolate chips and in a delicious shortbread crust.  It’s almost candy bar-ish. And with a little dollop of whipped cream?  Heaven.  And a wonderful twist on the Thanksgiving pecan pie tradition.

The recipe calls for almonds, hazelnuts and walnuts, but you can use any combination of your favorite nuts.  (I’m partial to almonds, pecans, walnuts and macadamias.)

And please…whip your own whipped cream.  Don’t use that stuff that squirts out of the can!  Directions follow.  It’s easy.  Really.

Chocolate and Mixed Nut Tart in a Cookie Crust

INGREDIENTS

Crust
1 1/2 cups all purpose flour
1/4 cup sugar
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

Filling
3/4 cup whole almonds, toasted, cooled
3/4 cup hazelnuts, toasted, husked, cooled
3/4 cup walnuts, toasted, cooled
3/4 cup light corn syrup
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) salted butter, melted, cooled
3 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Whipped cream (or vanilla ice cream)

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.

Whipped Cream:

INGREDIENTS

1 cup (1/2 pint) cold heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

DIRECTIONS

Hint:  it works best if beaters, bowl and cream are cold.

In a large bowl, whip cream until it starts to thicken and stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.