Chocolate Almond Tart

When I think of fall foods and flavors, things like pumpkin, apples, cinnamon, and nutmeg come to mind immediately, but I think that nuts also definitely have a fall feel to them.  I'm severely allergic to pecans and walnuts (which sadly often leaves me out of a delicious dessert) so my go-to nut of choice is obviosly almonds.  But hazelnuts are also on my okay list, and when I came across this recipe I had to try it.  You can use either nut (almonds or hazelnuts) for this recipe without any changes though hazelnuts can be harder to find. 

It came out beautifully with this awesome crispy crust on top, while the middle stayed soft and chewy.  Perfect texture, and very decadent.  Be sure to wait until it's mostly cooled ( I know it's hard to wait, but with this one it's a must), otherwise it will be too runny and gooey.  You can pop it in the fridge if you're too impatient!  I'm told that this is a bit similar to a Pecan Pie, but seeing as how I've had to run away screaming from that type of thing for most of my life, I'll just take their word for it. 

Also, I feel like I say this about most of my recipes, but this was seriously easy with no skill required.  Anyone can whip this up quickly and it's sure to impress if you have guests.

Chocolate Almond Tart

1/2 C sugar

2 T flour

3 eggs, beaten and at room temp

1 1/2 C chopped hazelnuts or almonds

1 C semi sweet or bittersweet chocolate chips (milk chocolate is just too sweet for this recipe)

3/4 C light corn syrup

2 T melted butter

1 t vanilla

1/4 t salt (if your nuts are salted, you can skip this)

pie crust (store bought or home made, your choice)

In large bowl mix together the sugar and flour.  Add all remaining ingredients and stir together until blended.  Pour into crust and bake at 325degrees for 1 hour.  Cool on wire rack.