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Salted Cashew-Bittersweet Chocolate Tart

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Salted Cashew-Bittersweet Chocolate Tart
  • Prep Time 20 min
  • Total Time 2 hr 35 min
  • Servings 16
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Layers of rich chocolate, cashews and dulce de leche topped with sea salt make this tart the ultimate sweet-and-salty dessert.

Ingredients

One-Crust Pastry or 1 Pillsbury™ refrigerated pie crust, softened as directed on box
1 1/4
cups whipping cream
12
oz bittersweet baking chocolate, chopped
1/2
cup cashew halves and pieces, coarsely chopped
1
can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
2
tablespoons cashew halves and pieces
1/4
teaspoon coarse (kosher or sea) salt

Directions

  • 1 Heat oven to 450°F. Place pastry or pie crust in 9-inch tart pan with removable bottom. DO NOT PRICK CRUST. Bake 10 to 12 minutes or until light golden brown. (Check crust after 5 minutes; if crust puffs in center, flatten gently with back of wooden spoon.) Cool completely, about 20 minutes.
  • 2 Meanwhile, in 2-quart saucepan, heat whipping cream over medium-high heat just to boiling. Remove from heat; stir in chocolate with whisk until smooth. Stir in 1/2 cup chopped cashews. Pour into cooled baked shell. Refrigerate 2 hours or until firm.
  • 3 Spread dulce de leche over chocolate layer. Sprinkle 2 tablespoons cashews and the salt evenly over top. Remove tart from side of pan. Store in refrigerator.
Tips  

Semisweet chocolate can be substituted for the bittersweet chocolate.

For easier cutting, use a thin, sharp knife, wiping it clean with paper towels and running it under hot water between cutting each slice.

Nutrition Information 
No nutrition information available for this recipe
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