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Recipes Desserts Pies
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| Servings: | 6-8 |
| Author Notes: | This recipe come to us courtesy of the Chestnut Hill Garden Festival. The tart is a specialty of the Night Kitchen Bakery, in the Chestnut Hill area. |
| Ingredients: |
Crust: 2 cups flour 1/4 teaspoon salt 1/3 cup sugar 2/3 cup butter or shortening or butter flavored shortening 2 tablespoons milk 1 egg 1/2 teaspoons baking powder Time Saving Option: Ready made refrigerated pie dough Filling: 2 eggs 1 cup walnuts 1/2 cup packed brown sugar 6 tablespoons corn syrup 1/4 teaspoon salt 2 tablespoons unsalted butter, melted 1/2 teaspoon vanilla extract semi-sweet chocolate (optional) |
| Instructions: |
Serves 6-8 Prepare crust. Mix together crust dry ingredients. Cut shortening or butter into dry ingredients (your bowl should be full of small clumps, when finished). Add Beaten egg and mix well. Add milk 1 tablespoon at a time until mixture holds together (add additional milk is necessary). Use a rolling pin to roll dough out to approximately 1 1/4 times the size of a tart pan with removable bottom. Place dough in pan and finish edges. Cover with plastic wrap and freeze crust. Follow this link, if you need to, for more detailed pie crust instructions. Pre-heat oven to 350°. Beat eggs in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla. Mix thoroughly. Take frozen tart crust out of the freezer and put the nuts in it. Pour egg mixture over the nuts until it reaches up to the rim of the tart pan. Do not over fill. Bake for 30 minutes or until the center is set and the tart is a nice golden brown. Let the tart cool completely before removing it from the pan. After the tart cools, drizzle melted semi-sweet chocolate over the top. |
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