Triple Nut Chocolate Tart

• 1 cup pastry flour
• 1/2 cup cornmeal
• 2 Tbs. sugar
• 1/4 tsp. salt
• 1/2 cup vegan margarine (1 stick)
• 1 tsp. vanilla extract
• 3 cups mixed walnuts, pecans, and almonds (1 cup each), coarsely chopped
• 1/4 cup vegan margarine ( 1/2 stick)
• 5 oz. bittersweet chocolate, chopped or in chips
• 2 Tbs. pastry flour
• 1/4 tsp. salt
• 1/2 cup maple syrup
• 2 tsp. vanilla extract

1. To make Crust: Combine flour, cornmeal, sugar, and salt in bowl.
2. Rub margarine into flour mixture with fingers until mixture is crumbly.
3. Sprinkle in vanilla, and stir.
4. Add 1 to 2 Tbs.
5. cold water until dough clumps together loosely.
6. Press dough into pie dish or tart pan until sides and bottom are covered.
7. Chill in freezer 30 minutes.
8. To make Filling: Preheat oven to 375F.
9. Spread nuts on baking sheet, and bake 10 to 12 minutes, until lightly browned.
10. Melt margarine and chocolate in saucepan over low heat, stirring until smooth.
11. Sprinkle in flour and salt, and stir until smooth.
12. Stir in maple syrup and vanilla.
13. Stir in nuts.
14. Spread nut mixture in piecrust.
15. Bake 25 minutes, or until crust is golden and filling is firm.
16. Cool on wire rack at least 20 minutes before serving.

pastry flour, cornmeal, sugar, salt, margarine, vanilla extract, mixed walnuts, margarine, bittersweet chocolate, pastry flour, salt, maple syrup, vanilla extract

Taken from www.vegetariantimes.com/recipe/triple-nut-chocolate-tart/ (may not work)