Chocolate Chip and Nut Tart
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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
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.