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Salted Cashew-Bittersweet Chocolate Tart

  • Prep 20 min
  • Total 2 hr 35 min
  • Servings 16

Layers of rich chocolate, cashews and dulce de leche topped with sea salt make this tart the ultimate sweet-and-salty dessert. MORE + LESS -

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

Steps

Hide Images
  • 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.

Expert 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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
240
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
6%
6%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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