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Chocolate Cashew Cranberry Tart

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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.”
1hr 35mins

Ingredients Nutrition


  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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