Pistachio Tart

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   Preheat oven according to pie crust package directions. Line 9 inch tart shell with pie crust. Bake as directed until golden. Pour 2 C pistachio kernels and sliced almonds over crust in a single layer. Chop remaining cup of pistachios and set aside. Preheat oven to 350 degrees. In heavy saucepan on medium heat melt butter, brown sugar, syrup, half and half and vanilla. Bring to a boil stirring constantly. Pour mixture over pistachios and almonds and bake for 10 min or until bubbly and golden. Let cool on rack. Drizzle with melted chocolate and garnish with chopped pistachios.

* Per serving · 4 servings · Values may vary.

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