Pistachio Tart

By Hklbrries

Ingredients

• 1 refrigerated ready-made pie crust
• 3 cups pistachio kernels, divided
• 1 cup sliced almonds
• 5 tbsp butter
• 3/4 cup light or dark brown sugar
• 1/3 cup dark corn syrup
• 2 tbsp half-and-half
• 1/2 tsp vanilla extract
• 1/4 cup chocolate chips, melted

Preparation

Step 1

Preheat oven according to piecrust package directions.

Line a (9-inch) tart shell with piecrust. Bake as instructed for a singe-crust pie 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 350 F.

In a heavy saucepan 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.