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Title: Decadent Mixed Nut Chocolate Tart
Categories: Dessert
Yield: 1 Tart
| 1 | Refrigerated pie crust (1/2 of a 15-oz package) | |
| 5 | oz | Semisweet baking chocolate - chopped |
| 3 | tb | Powdered sugar, sifted |
| 2 | tb | Orange-flavored liqueur OR- thawed orange juice concentrate |
| 1 1/2 | tb | Unsalted butter, melted |
| 1 | tb | Water |
| 2 | ts | Grated orange zest |
| 3/4 | c | Roasted mixed nuts* |
*(Oregon hazelnuts, almonds, walnuts)
Yield: 6 to 8 servings.
Heat oven to 450. Line an 8-inch tart pan (removable bottom) with pie crust dough. Trim outside edge to 3/4 inch from pan; fold crust inside and press crust firmly against sides of pan. To keep sides from falling, line crust with aluminum foil and fill with dry rice or beans. Bake 10 minutes. Remove foil and rice. Prick bottom of crust with fork; return to oven for 8 to 10 minutes or until edge is light golden brown. Cool. For chocolate filling, melt chocolate in bowl in microwave on HIGH for about 2 minutes. Immediately add remaining ingredients except nuts; whisk until smooth. Reserve 2 tablespoons filling for glaze. Pour chocolate filling into tart; spread to make even layer. Gently press whole cracked nuts into chocolate filling covering entire surface. To glaze tart, whisk enough very hot water into the reserved filling to make a pourable glaze. Drizzle over nuts, using the tines of a fork. Refrigerate 1 hour before serving.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
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