Chocolate Drizzled Maple-Nut Tart

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 3/4 cup cold butter
• 1/4 cup cold 2% milk
• 2 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 3/4 teaspoon maple flavoring
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2/3 cup coarsely chopped pecans
• 2/3 cup coarsely chopped walnuts
• 2/3 cup sliced almonds
• 1/3 cup semisweet chocolate chips, melted

1. Preheat oven to 375u0b0. In a large bowl, mix flour and sugar; cut in butter until crumbly. In a small bowl, whisk milk and egg yolks; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
2. On a lightly floured surface, roll dough to a 1/4-in.-thick circle; transfer to an ungreased 11-in. fluted tart pan with removable bottom. Trim pastry even with rim; refrigerate 15 minutes.
3. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 20-25 minutes or until bottom is lightly browned. Remove foil and weights; bake 5-7 minutes longer or until light brown.
4. Meanwhile, in a large bowl, mix milk, maple flavoring, cinnamon and salt until blended. Stir in pecans, walnuts and almonds; add to crust. Bake 15-20 minutes or until crust is golden brown and filling is set. Cool completely on a wire rack.
5. Drizzle with melted chocolate. Refrigerate 1 hour or until filling is firm.

flour, sugar, cold butter, milk, egg yolks, condensed milk, maple, ground cinnamon, salt, pecans, walnuts, almonds, chocolate chips

Taken from www.tasteofhome.com/recipes/chocolate-drizzled-maple-nut-tart/ (may not work)