CHOCOLATE WALNUT TART

Pastry for single crust pie (9")

1 c. coarsely chopped walnuts

1 c. semi-sweet chocolate chips

3 eggs

¾ c. dark corn syrup

½ c. packed brown sugar

¼ c. butter, melted

1 tsp. vanilla extract

Press pastry onto the bottom and up the sides of an ungreased 9-inch fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips onto crust. In a small bowl, combine the eggs, syrup, sugar, butter and vanilla together. Pour over nuts and chips. Bake at 350°F. for 25-30 minutes until top is bubbly and crust is golden brown. Cool on wire rack. Refrigerate leftovers.

CORN PUDDING

½ c. sugar (or more if you like it sweeter)

3 Tbs. all-purpose flour

4 eggs

1 c. half-and-half

¼ c. melted butter

Couple dashes of salt

½-2 tsp. vanilla extract

1 can whole corn (15¼ oz.), drain completely

1 can cream corn (14¾ oz.)

Combine the sugar and flour. Whisk together...