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Chocolate-Cashew-Cranberry Tart

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Chocolate-Cashew-Cranberry Tart
  • Prep Time 40 min
  • Total Time 4 hr 20 min
  • Servings 16
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Dark chocolate and cashews pair perfectly with sweetened dried cranberries in this easy-to-make holiday tart.

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1 1/4
cups dark chocolate chips
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

Directions

  • 1 Heat oven to 425°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up side of pan; 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.
  • 2 Sprinkle 1 cup of the chocolate chips over hot crust. Let stand 5 minutes to soften. Gently spread chocolate over crust. Refrigerate to set chocolate. Reduce oven temperature to 375°F.
  • 3 In 2-quart saucepan, heat granulated sugar, brown sugar, corn syrup and whipping cream to full rolling boil over medium-high heat, stirring constantly with 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 cranberries. Let stand 15 minutes. Stir in cashews. Spoon mixture evenly over chocolate layer.
  • 4 Bake 20 to 25 minutes or until filling is bubbly and cashews are golden brown.
  • 5 In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 1 minute, stirring twice, until smooth. Drizzle over tart. Cool completely on cooling rack, about 2 hours. Refrigerate about 1 hour or until chocolate is set. Remove tart from side of pan. Store in refrigerator.
Tips  

This rich tart is a good keeper. It will keep for several days if tightly covered.

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

Nutrition Information 
No nutrition information available for this recipe
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