Chocolate-Cashew-Cranberry Tart

Ingredients

• 9.3 oz cashew pieces 
• 0.3 cup plus light
• 1.3 cups chocolate chips dark (from 12-oz bag)
• 0.5 cup granulated sugar 
• 0.5 cup brown sugar light packed
• 1 box pie crust dough refrigerated softened pillsbury®
• 6 oz cranberries dried sweetened ()
• 1 teaspoon vanilla 
• 1 teaspoon vegetable oil 
• 1 cup whipping cream 

Equipment

• bowl
• sauce pan
• oven
• whisk
• wooden spoon
• microwave
• tart form

Directions

1. Heat oven to 425°F. Make 1 pie crust as directed on box for One-Crust Filled Pie, using 10-inch tart pan with removable bottom. Trim edges.
2. Bake 9 to 11 minutes or until lightly browned and dry in appearance. If crust puffs in center, flatten gently with back of wooden spoon.
3. Sprinkle 1 cup of the chocolate chips over hot crust.
4. Let stand 5 minutes to soften. Gently spread evenly over crust. Refrigerate to set chocolate. Reduce oven temperature to 375°F.
5. In 2-quart saucepan, heat granulated sugar, brown sugar, corn syrup and cream to full rolling boil over medium-high heat, stirring constantly with wire whisk, until sugar is dissolved. Reduce heat to medium-low to just maintain a full boil. Cook 8 to 10 minutes, stirring frequently, until mixture thickens and starts to turn a slightly darker caramel color.
6. Remove from heat; stir in vanilla and dried cranberries.
7. Let stand 15 minutes. Stir in cashews. Spoon mixture evenly over chocolate in pie crust.
8. Bake at 375°F 20 to 25 minutes or until filling is bubbly and cashews are golden brown.
9. In microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 1 to 1 1/2 minutes or until melted, stirring twice.
10. Drizzle over tart. Cool completely, about 2 hours. Refrigerate about 1 hour or until chocolate is set. Cover and refrigerate any remaining tart.