Hear me out, please. I’m a big fan of nuts and chocolate. I love pecans, cashews, pistachios, hazelnuts, almonds, you name it. But you pair these nuts with chocolate and you create something extraordinary. You add butter, some maple syrup and brown sugar, and you’ve got something out of this world. Â This is how I feel about these chocolate nut tarts. I simply love them. They are to die for.
My sister gave me this huge bag of pistachios, a few pounds of pistachios. Well my husband and I would start snacking on them and they were so addictive, we could hardly stop. Before we finished the entire bag though, I got a chance to use some of them in these wonderful tarts. This was a brilliant idea, if you ask me. The reason is, these pistachios were quite salty, so you add these salty pistachios in this sweet chocolate tart and you have a sweet and salty combination.
This is a great treat, especially if you need to whip up something quickly for company, or have a sweet tooth. Now if you have a nut allergy, just omit those nuts and use whatever you can have. I happened to have all sort of nuts on hand, because I made this around Christmas so I had lots of baking ingredients around. But if you don’t have all of them, use whatever you have, but I must stress how much better these tarts are with pistachios. I used 1/2 cup of each nut, so pistachios, cashews, pecans, almonds and peanuts. You’ll need about 2 1/2 cups of nuts, so whatever nuts you use, just make sure you have the right quantity.
In a medium size bowl, mix the melted butter, brown sugar, maple syrup, vanilla and almond extract and the eggs. To it add the cup of chocolate chips. Since my butter was warm from melting it in the microwave, the chocolate chips slowly melted in the mixture, creating this nice velvety chocolate syrup. To this mixture add the nuts. The nuts do not need to be chopped. Mix everything well to make sure each nut is fully coated in the chocolate sauce. To save time, I used already prepackaged tart shells. Fill each tart shell with the chocolate nut mixture. There should be enough to make 12 tarts. Bake the tarts in a preheated 350 F degree oven until the tarts are golden brown and the chocolate nut filling is set, I didn’t time it exactly but I believe it was about 20 to 30 minutes.
Perfect little tarts that pack a whole lot of flavor. Totally delicious.