Chocolate Walnut Toffee Tart

Ingredients:

• 2 cups flour
• 1 1/2 cups plus 3 tablespoons sugar, divided
• 3/4 cup (1 1/2 sticks) cold butter, cut into pieces
• 2 egg yolks
• 1 1/4 cups whipping cream
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla
• 1 1/4 cups semisweet chocolate chunks or chips, divided
• 2 cups coarsely chopped walnuts

Directions:

1. For crust, preheat oven to 325 F. Place flour and 3 tablespoons sugar in food processor; pulse just until mixed. Scatter butter pieces over flour mixture; process 20 seconds. Add egg yolks; process 10 seconds (mixture may be crumbly).
2. Transfer dough to ungreased 10-inch tart pan with removable bottom or 9- to 10-inch pie pan. Press dough firmly and evenly into pan. Bake 10 minutes or until surface is no longer shiny.
3. Increase oven temperature to 375 F. Combine cream, remaining 1 1/2 cups sugar and cinnamon in large saucepan; bring to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes, stirring frequently. Remove pan from heat and stir in vanilla.
4. Sprinkle 1 cup chocolate chunks and walnuts evenly over partially-baked crust. Pour cream mixture over top. Bake 35 to 40 minutes or until tart is bubbling and lightly browned. Cool completely in pan on wire rack.
5. Place remaining 1/4 cup chocolate chunks in small resealable food storage bag. Microwave on HIGH 20 seconds; knead bag until chocolate is melted. Cut small hole in 1 corner of bag; drizzle chocolate over tart.

*Note: Tart may be made up to 5 days in advance. Cover with plastic wrap and refrigerate until ready to serve.