Chocolate Cashew Cranberry Tart

Name: Chocolate Cashew Cranberry Tart
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 16 serving(s)
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

Submitted by Sydney Mike

"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."

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Ready In:: 1hr 35mins
Ingredients:: 10
Serves:: 16

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

Preheat oven to 425 degrees F.
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.
Bake 9 to 11 minutes or until lightly browned & dry in appearance. If crust puffs in center, flatten gently with back of wooden spoon.
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.
Reduce oven temperature to 375 degrees F.
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.
Remove from heat & stir in vanilla & dried cranberries, then let stand 15 minutes, before stirring in the cashews.
Spoon this mixture over the chocolate in the pie crust, & bake 20 to 25 minutes or until filling is bubbly & cashews are golden brown.
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.
Drizzle this chocolate over the tart, then let it cool completely, about 2 hours.
Refrigerate 1 hour or until chocolate is set, & after that it's ready to eat & enjoy!
Cover & refrigerate any remaining tart.