Pistachio Tart

Pistachio Tart

I came across this recipe which looked like a "keeper" in my potential Thanksgiving meal dessert file. I am finding that my family has cut way back on desserts. I am reminded of that old saying, "One minute on the lips and forever on the hips"!

Ingredients:

1 single pie crust

3 cups pistachio kernels, divided

1 cup sliced almonds

5 Tablespoons butter

3/4 cup light or dark brown sugar

1/3 dark corn syrup

2 Tablespoons half and half

1/2 teaspoon vanilla extract

1/4 cup chocolate chips, melted

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Directions:

Line a 9 inch tart pan with pastry and bake according to directions until golden.

Pour 2 cups pistachio kernels and the sliced almonds over the crust in a single layer. Chop the remaining cup of pistachios, set aside.

Preheat oven to 350F.

In a heavy pan over medium heat, melt butter with brown sugar, corn syrup,

half and half and vanilla. Bring to a boil, stirring constantly. Pour the hot mixture over the pistachios and almonds.

Bake for 10 minutes or until bubbly and golden. Let cool on a rack.

When cool, drizzle with melted chocolate and garnish with chopped pistachios. Makes 12 servings