Yield
12 servings (serving size: 1 wedge)
Photo: Jonny Valiant; Styling: Deborah Williams

How to Make It

Step 1

Arrange 1 rack in lower third of oven. Preheat oven to 350°.

Step 2

Combine brown sugar, flour, and salt in a medium heavy saucepan over medium heat, stirring well with a whisk. Stir in corn syrup, and bring mixture to a boil. Cook for 1 minute, stirring occasionally until sugar dissolves. Remove from heat. Add butter and chocolate; stir with a whisk until smooth. Cool to room temperature; stir in walnuts, vanilla, and eggs.

Step 3

Fit pie dough into a 9-inch round removable-bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan.

Step 4

Spoon walnut mixture into prepared crust. Bake on bottom oven rack at 350° for 33 minutes or until set. Cool for 20 minutes in pan on a wire rack. Remove sides of tart pan; slide tart onto a serving platter. Cut into wedges.

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