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Salted Cashew-Bittersweet Chocolate Tart
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Prep Time:
20 minutes
Total Time:
2 hours 35 minutes
Decadent chocolate-cashew tart with dulce de leche and sea salt topping.
Ingredients:
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 1/4 cups whipping cream
  • 12 oz bittersweet baking chocolate, chopped
  • 1/2 cup cashew halves and pieces, coarsely chopped
  • 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
  • 2 tablespoons cashew halves and pieces
  • 1/4 teaspoon coarse (kosher or sea) salt
Instructions:
  • Preheat your oven to 450°F. Gently place the pie crust in a 9-inch tart pan with a removable bottom without pricking it. Bake for 10 to 12 minutes until it turns a light golden brown. (If the crust puffs up in the center, gently press it down with the back of a wooden spoon.) Let it cool completely for about 20 minutes.
  • In a 2-quart saucepan, warm whipping cream over medium-high heat until just about to boil. Remove from heat and whisk in chocolate until smooth. Add 1/2 cup of chopped cashews, then pour the mixture into the cooled baked shell. Chill in the refrigerator for 2 hours until set.
  • Spread the rich dulce de leche over the decadent chocolate layer, then generously sprinkle 2 tablespoons of crunchy cashews and a pinch of salt over the top. Carefully remove the tart from the side of the pan and chill in the refrigerator.

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