Chocolate Chip and Nut Tart

  • Servings: servings
  • Serving Size: 12
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes


  • 1 refrigerated unbaked pie crust (one-half of 15 oz. pkg.)
  • 3 large eggs, beaten
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 tablespoons butter, melted
  • 1 cup coarsely chopped salted mixed nuts
  • 1 cup (6 oz.) miniature semi-sweet chocolate chips
  • 2 teaspoons Crisco® All-Vegetable Shortening


  • LET refrigerated pie crust stand at room temperature according to package directions.
  • HEAT oven to 350ºF. Roll pie crust on floured surface from center to edge, forming a circle about 12 inches in diameter. Ease pastry into 11-inch tart pan with removable bottom. Trim pastry even with the rim of the pan.
  • COMBINE eggs, sweetened condensed milk and butter in medium bowl. Stir in nuts and 3/4 cup chocolate chips. Place pastry-lined tart pan on a baking sheet. Carefully pour filling into pan.
  • BAKE 30 to 35 minutes or until a knife inserted near center comes out clean. Cool.
  • MELT remaining chocolate chips and shortening over low heat in small saucepan. Just before serving, drizzle over tart.
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