Chocolate & Mixed Nut Torte

I did a test run on the missionaries (aka human guinea pigs) on Sunday for this delectable Chocolate and Mixed Nut Tart off of Epicurious.com. (I bought a tart part with a removable bottom which really did make it so simple to take out and easier/prettier to serve.) It's the first time I've ever made a tart (my kids were confused because I've got a reputation for a pretty killer TORTE) and I was pretty happy with how it turned out. I even made the crust... which is pretty yummy. One tip: I bought hazelnuts in their shells (only kind available) because I didn't want to run around to 3 different stores and it was a PAIN getting those things out of their shells. We heated them in the oven and then they were supposed to "come right out" after rolling them in a towel but that was a no go. We got out our meat tenderize and had at it. A nutcracker would be effective also. Lots of help from Brad and Samantha (my little Rachael Ray wannabe!) I'm going to up the chocolate chips and decrease the nuts just a bit. Crust: 

1 1/2 c. flour 

1/4 c. sugar 

1/2 c. (1 stick) plus 1 tbsp. chilled salted butter, cut into 1/2-inch pieces 

2 tbsp. (or more) chilled whipping cream 

1 1/2 tsp. vanilla extract

 Filling: 3/4 c. whole almonds (about 4 1/2 oz.), toasted, cooled

 3/4 c. hazelnuts (about 4 oz.), toasted, husked, cooled 

3/4 c. walnuts (about 3 1/2 oz.), toasted, cooled 

3/4 c. light corn syrup 

1/4 c. (packed) brown sugar 

1/4 c. (1/2 stick) salted butter, melted, cooled

 3 large eggs 

1 tsp. vanilla extract 

1/2 tsp. almond extract 

1 c. semisweet chocolate chips 

 For crust: Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tbsp. cream and vanilla. Blend until moist clumps form, adding more cream by the tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom and up sides of 11-inch tart pan with removable bottom. (Can be made 1 day ahead. Cover and chill. Let stand at room temp 30 minutes before filling.) 

 For filling: Preheat oven to 350. Combine all nuts in processor; chop coarsely. Whisk corn syrup, brown sugar, and melted butter in large bowl to blend. Whisk in eggs and vanilla and almond extracts. Mix in chocolate chips, then nuts. Transfer filing to prepared crust. Bake tart until firmly set in center and top is deep golden brown, about 50 minutes. Cool tart in pan on rack 30 minutes. Push up pan bottom to release tart. Serve warm or at room temperature.