This is a fun recipe to use for any tart or pie with a chocolate filling. Although it’s very similar to the nut variation for Sweet Tart Dough, the proportions are slightly different. I use almonds in this version, but you can substitute walnuts, hazelnuts, or pecans.
Keep the dough refrigerated for up to 3 days before using it.
© 2008 Nick Malgieri. All rights reserved.