Triple Nut Chocolate Tart

Tim found this recipe in the November/December 2008 Vegetarian Times magazine. The pie taste so much better the next day. One change Tim would make. Instead of making the crust from scratch he would use a Pillsbury crust that you find in the dairy section of the store.



Ingredients:

Crust

* 1 cup pastry flour
* ½ cup cornmeal
* 2 Tbs. sugar
* ¼ tsp. salt
* ½ cup vegan margarine (1 stick)
* 1 tsp. vanilla extract

or use an already prepared pie crust from your favorite store.


Filling

* 3 cups mixed walnuts, pecans, and almonds (1 cup each), coarsely chopped
* ¼ cup vegan margarine (½ stick)
* 5 oz. bittersweet chocolate, chopped or in chips
* 2 Tbs. pastry flour
* ¼ tsp. salt
* ½ cup maple syrup
* 2 tsp. vanilla extract

Directions
1. To make Crust: Combine flour, cornmeal, sugar, and salt in bowl.
Rub margarine into flour mixture with fingers until mixture is crumbly. Sprinkle in vanilla, and stir. Add 1 to 2 Tbs. cold water until dough clumps together loosely. Press dough into pie dish or tart pan until sides and bottom are covered. Chill in freezer 30 minutes.

2. To make Filling: Preheat oven to 375°F. Spread nuts on baking sheet,
and bake 10 to 12 minutes, until lightly browned.

3. Melt margarine and chocolate in saucepan over low heat, stirring until smooth. Sprinkle in flour and salt, and stir until smooth. Stir in maple syrup and vanilla. Stir in nuts.

4. Spread nut mixture in piecrust. Bake 25 minutes, or until crust is golden and filling is firm. Cool on wire rack at least 20 minutes before serving.