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Prep 30min
Total3hr10min
Servings12
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Ingredients
Crust and Filling
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)
Whipped Cream
1
cup whipping (heavy) cream
2
tablespoons powdered sugar
1/2
teaspoon vanilla
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Steps
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.
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