Chocolate-Cashew-Cranberry Tart

Dark chocolate and cashews flavor this decadent dessert, while the addition of dried cranberries adds a surprise twist.

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Servings 16

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3 Ratings

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ingredients 10
Prep Time 40 min
Total Time 4 hr 0 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1 1/4: cups dark chocolate chips (from 12-oz bag)

1/2: cup granulated sugar

1/2: cup packed light brown sugar

1/4: cup light corn syrup

1: cup whipping cream

1: teaspoon vanilla

1: bag (6 oz) sweetened dried cranberries (1 1/3 cups)

1: container (9.25 oz) roasted cashew halves and pieces

1: teaspoon vegetable oil

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Directions

1 Heat oven to 425°F. Make 1 pie crust as directed on box for One-Crust Filled Pie, using 10-inch tart pan with removable bottom. Trim edges. Bake 9 to 11 minutes or until lightly browned and dry in appearance. If crust puffs in center, flatten gently with back of wooden spoon. Sprinkle 1 cup of the chocolate chips over hot crust. Let stand 5 minutes to soften. Gently spread evenly over crust. Refrigerate to set chocolate. Reduce oven temperature to 375°F.
2 In 2-quart saucepan, heat granulated sugar, brown sugar, corn syrup and cream to full rolling boil over medium-high heat, stirring constantly with wire whisk, until sugar is dissolved. Reduce heat to medium-low to just maintain a full boil. Cook 8 to 10 minutes, stirring frequently, until mixture thickens and starts to turn a slightly darker caramel color. Remove from heat; stir in vanilla and dried cranberries. Let stand 15 minutes. Stir in cashews. Spoon mixture evenly over chocolate in pie crust. Bake at 375°F 20 to 25 minutes or until filling is bubbly and cashews are golden brown.
3 In microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 1 to 1 1/2 minutes or until melted, stirring twice. Drizzle over tart. Cool completely, about 2 hours. Refrigerate about 1 hour or until chocolate is set. Cover and refrigerate any remaining tart.

EXPERT TIPS

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Expert Tips

When placing the crust into the tart pan, ease it in rather than stretching it to fit. If the crust is stretched, it will spring back into shape or “slump” during the initial bake.

Semisweet chocolate chips can be used instead of the dark chocolate chips if desired.

This rich tart will keep for several days if tightly covered.