Chocolate Cashew Cranberry Tart |
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Prep Time: 40 Minutes Cook Time: 55 Minutes |
Ready In: 95 Minutes Servings: 16 |
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There is no way I could overlook a recipe that combines 3 of my favorite munchies! It was found in the 2009 Betty Crocker cookbooklet, Fall Baking! Preparation time does not include the time needed for 'setting up' or cooling. Ingredients:
1 refrigerated pie crust, softened as directed on box |
1 1/4 cups dark chocolate chips |
1/2 cup granulated sugar |
1/2 cup brown sugar, packed |
1/4 cup light corn syrup |
1 cup whipping cream |
1 teaspoon pure vanilla extract |
1 1/3 cups dried cranberries |
10 ounces cashews, roasted (halves & pieces) |
1 teaspoon vegetable oil |
Directions:
1. Preheat oven to 425 degrees F.
2. Make pie crust as directed on box for One-Crust Filled Pie, using a 10-inch tart pan with removable bottom, then trim the edges.
3. Bake 9 to 11 minutes or until lightly browned & dry in appearance. If crust puffs in center, flatten gently with back of wooden spoon.
4. Sprinkle just 1 cup of the chocolate chips over the hot crust, then let stand 5 minutes to soften, before gently spreading the chocolate over the crust. Refrigerate to let the chocolate set.
5. Reduce oven temperature to 375 degrees F.
6. In a 2-quart saucepan & over medium-high heat, bring the sugars, corn syrup & cream to a full rolling boil, then cook 8 to 10 minutes, stirring frequently, until mixture thickens & starts to turn a slightly darker caramel color.
7. Remove from heat & stir in vanilla & dried cranberries, then let stand 15 minutes, before stirring in the cashews.
8. Spoon this mixture over the chocolate in the pie crust, & bake 20 to 25 minutes or until filling is bubbly & cashews are golden brown.
9. In a microwavable bowl, heat the remaining 1/4 cup of chocolate chips on high for 1 to 1 1/2 minutes or until melted, stirring twice.
10. Drizzle this chocolate over the tart, then let it cool completely, about 2 hours.
11. Refrigerate 1 hour or until chocolate is set, & after that it's ready to eat & enjoy!
12. Cover & refrigerate any remaining tart.
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