Walnut Tart with Chocolate Drizzles

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I made this tart for Thanksgiving this year, in lieu of pecan pie. I cracked the walnuts by hand from the walnut tree in my backyard. The tart turned out excellently, it had the perfect blend of aromatic nuttiness and sweetness. My family raved about it and requested the recipe. I omitted the chocolate drizzle though, because I was serving ice cream with the pies that year and thought it would be overly sweet. I would highly recommend this twist on the traditional pecan pie.

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I made the tart in a pie plate, and used lite cream-6%. Also i added semisweet shaved chocolate to the hot filling, instead of melting and drizzling over cooled tart. My husband ate 3/4 of the tart!! Next time i want to try it without adding the chocolate!Also i found it took a little longer to bake, but that might have been because i altered it a little! All the same, it was delicious and easy-and my husband can't wait till i make it again!!

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This recipe was soooo easy and absolutely delicious! I made it for Thanksgiving dessert and everyone raved-gotta love THAT! Short on time, I used store bought roll out pie crust and used half walnuts and half pecans as they are a favorite in my house. Will DEFINATELY make again and again....

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This is the best most flavorfull tart I have ever made! My family and friends absolutely LOVED it!!! Thank you so much.

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I am not a daily cook but I made this for my family this thanksgiving and decided to make it again for Christmas. The only thing is that I don't think I cooked it long enough to turn brittle but it came out delicious just the same.

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This made one of the best pies I've ever tasted. A friend of mine didn't have a torte pan so she just used a pie pan instead. The crust was Outstanding! and the filling was out of this world. She took it into work to share and everyone (me included just raved about it.

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I made this for thanksgiving day desert. I substituted peacans for walnuts, Peacans are in season here in Louisiana. This was the hit of the party, they were calling me Emeril.

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I made this today for thanksgiving desert tomorrow instead of making pumpkin pie which will be the tradition of having it for another families. I have not cut the tart yet because I have to save it for tomorrow but,when making,I had little bit of tasting and walnut filling was almost like peanut britle and it was nice taste and I used frangerico for chocolate sauce's liquar part and this came out really tasty sauce.So, what did I do? I did not drizle,I just pour over the walnut thing and covered whole.It looks nice. Cannot wait tomorrow!!