Chocolate Chip & Nut Tart
Servings: 12 servings Ingredients 1 refrigerated unbaked pie crust 1 (14-ounce) can MAGNOLIA(R) Sweetened Condensed Milk 3 eggs, beaten 2 tablespoons butter or margarine, melted 1 cup coarsely chopped salted mixed nuts 1 cup mini semi-sweet chocolate chips 2 teaspoons shortening Instructions Let refrigerated pie crust stand at room temperature according to package directions. Preheat oven to 350ºF. On a floured surface, roll out pie crust 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, MAGNOLIA(R) and butter. 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. Before serving, in small saucepan, melt remaining chocolate chips and shortening over low heat. Drizzle over tart. Store leftovers covered in refrigerator. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
