Food recipes
Triple Nut Chocolate Tart
Triple Nut Chocolate Tart Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow sugars, granulated salt, table margarine, regular, 80% fat, composite, stick, without salt vani...
Triple Nut Chocolate Tart
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
nuts, almonds
margarine, regular, 80% fat, composite, stick, without salt
pascha, organic bitter-sweet dark chocolate chips,
wheat flour, white, all-purpose, unenriched
salt, table
syrup, maple, canadian
vanilla extract
Directions:
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.
To make Filling: Preheat oven to 375F.
Spread nuts on baking sheet, and bake 10 to 12 minutes, until lightly browned.
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.
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
nuts, almonds
margarine, regular, 80% fat, composite, stick, without salt
pascha, organic bitter-sweet dark chocolate chips,
wheat flour, white, all-purpose, unenriched
salt, table
syrup, maple, canadian
vanilla extract
Directions:
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.
To make Filling: Preheat oven to 375F.
Spread nuts on baking sheet, and bake 10 to 12 minutes, until lightly browned.
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.
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.