Chocolate Nutcracker Tart

 

1

cup Gold Medal® all-purpose flour

1/2

teaspoon salt

1/3

cup plus 1 tablespoon shortening

2

to 3 tablespoons cold water

3/4

cup packed brown sugar

3/4

cup light corn syrup

2

tablespoons Gold Medal® all-purpose flour

3

eggs

1 1/2

cups salted mixed nuts

1

bag (6 oz) semisweet chocolate chips (1 cup)

1

cup whipping (heavy) cream

2

tablespoons powdered sugar

1/2

teaspoon vanilla

• 1 Heat oven to 375°F. Mix 1 cup flour and the salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• 2 Gather pastry into a ball. Shape pastry into flattened round on lightly floured surface. Roll pastry into 12-inch round with floured rolling pin. Roll pastry loosely around rolling pin and transfer to ungreased 10-inch tart pan with removable bottom. Unroll pastry and ease into pan, pressing firmly against bottom. Trim overhanging edge of pastry even with top of tart pan.
• 3 Beat brown sugar, corn syrup, 2 tablespoons flour and the eggs in medium bowl with wire whisk until smooth. Stir in nuts and chocolate chips. Pour into pastry-lined tart pan.
• 4 Bake 35 to 40 minutes or until set. Cool completely, about 2 hours.
• 5 Beat all whipped cream ingredients in chilled small bowl with electric mixer on high speed until stiff peaks form. Pipe or spoon whipped cream around edge of tart.