Chocolate Cashew Cranberry Tart

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. 1

   Preheat oven to 425 degrees F.

2. 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. 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. 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. 5

   Reduce oven temperature to 375 degrees F.

6. 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. 7

   Remove from heat & stir in vanilla & dried cranberries, then let stand 15 minutes, before stirring in the cashews.

8. 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. 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. 10

    Drizzle this chocolate over the tart, then let it cool completely, about 2 hours.

11. 11

    Refrigerate 1 hour or until chocolate is set, & after that it's ready to eat & enjoy!

12. 12

    Cover & refrigerate any remaining tart.