Brandied nut tart

Instructions

• For crust, in a food processor, whirl flour with granulated sugar and salt until blended. Cut cold butter into cubes, then add to mixture and pulse just until coarse crumbs form. Add vinegar and whirl just until it starts to form a ball. Turn out of food processor and gather into a ball. Set processor aside. You'll need it for the filling. No need to wash.

• Place dough in centre of an 11-in. (28-cm) fluted tart pan with a removable bottom. Using the palm of your hand, press dough from middle of pan to edge. Then gently press up the side of pan until even with rim. To smooth out crust, lay a piece of waxed paper over bottom and use your hand to even out as much as possible. Refrigerate for at least 1 hour or overnight.

• When ready to bake, place oven rack on bottom shelf. Preheat oven to 375F (190C). Coarsely chop nuts and place in a bowl. Add chocolate chips and stir to mix. Crack eggs into food processor. Add brown sugar and corn syrup and whirl to mix. Add melted butter, brandy, flour and vanilla. If pistachios are not salted, add 1/4 tsp (1 mL) salt. Whirl until mixed. Scrape down side with a spatula, if necessary. Place cold tart shell on a baking sheet. Add nut mixture and even out. Slowly pour filling overtop.

• Bake on bottom rack of preheated oven until pastry edge is golden and centre is set when slightly jiggled, 35 to 40 min. Remove to a wire rack. Cool to room temperature before cutting, about 2 hours.