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Chocolate-Cashew-Cranberry Tart

Chocolate-Cashew-Cranberry Tart
  • Prep 40 min
  • Total 4 hr 0 min
  • Servings 16
Dark chocolate and cashews flavor this decadent dessert, while the addition of dried cranberries adds a surprise twist.
October 11, 2010

Ingredients

  • 1/2 pkg Pillsbury* Refrigerated Pie Crust, softened as directed on box (1 crust)
  • 1 1/4 cups (300 mL) dark chocolate chips
  • 1/2 cup (125 mL) granulated sugar
  • 1/2 cup (125 mL) packed light brown sugar
  • 1/4 cup (50 mL) light corn syrup
  • 1 cup (250 mL) whipping cream
  • 1 tsp (5 mL) vanilla
  • 1 1/3 cups (325 mL) sweetened dried cranberries
  • 1 1/2 cups (375 mL) roasted cashew halves and pieces
  • 1 tsp (5 mL) vegetable oil

Steps

  • 1
    Heat oven to 425ºF. Make 1 pie crust as directed on box for One-Crust Filled Pie, using 10-inch tart pan with removable bottom. Bake 9 to 11 minutes or until lightly browned and dry in appearance. If crust puffs in centre, 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 375ºF.
  • 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 375ºF 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.

  • Tip: 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.
  • Tip: Semisweet chocolate chips can be used instead of the dark chocolate chips.
  • Tip: This rich tart is a good keeper. It will keep for several days if tightly covered.

No nutrition information available for this recipe
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