Salted Cashew Bittersweet Chocolate Tart Recipes

CHOCOLATE CASHEW CARAMEL TART

Chocolate Cashew Caramel Tart image

Bake this delicious caramel tart topped with cashews - a perfect dessert for all chocolate lovers.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h45m

Yield 12

Number Of Ingredients 6

Ingredients

1 roll (16.5 oz) refrigerated sugar cookie dough
24 caramels, unwrapped
1 1/2 cups whipping cream
1 cup chopped cashews, toasted
1 bag (10 oz) bittersweet chocolate chips
1/4 teaspoon kosher (coarse) salt

Steps:

Heat oven to 350°F. Press cookie dough in bottom and up side of ungreased 11-inch tart pan with removable bottom. Refrigerate 15 minutes. Bake 15 to 18 minutes or until set. Dough will puff while baking but will hold its shape when set.
In 1-quart saucepan, cook caramels and 1/4 cup of the whipping cream over low heat, stirring frequently, until melted and smooth. In medium bowl, place cashews. Pour 1/4 cup caramel mixture over cashews; toss until completely coated. Set aside. Cool remaining caramel mixture 5 minutes. Pour over baked tart shell; refrigerate 30 minutes.
In medium bowl, place chocolate chips. In 1-quart saucepan, heat remaining 1 1/4 cups whipping cream to boiling. Remove from heat; pour over chocolate chips. Let stand 2 minutes; stir gently until smooth. Pour mixture over caramel layer in tart shell; let stand 15 minutes. Break apart cashews; place on tart. Sprinkle with salt. Refrigerate 2 hours or until set. Store leftovers in refrigerator.

Nutrition Facts : Calories 550, Carbohydrate 53 g, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 200 mg

SALTED CASHEW-BITTERSWEET CHOCOLATE TART

Salted Cashew-Bittersweet Chocolate Tart image

Layers of rich chocolate, cashews and dulce de leche topped with sea salt make this tart the ultimate sweet-and-salty dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 16

Number Of Ingredients 7

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

Steps:

Heat oven to 450°F. Place pie crust in 9-inch tart pan with removable bottom. DO NOT PRICK CRUST. Bake 10 to 12 minutes or until light golden brown. (Check crust after 5 minutes; if crust puffs in center, flatten gently with back of wooden spoon.) Cool completely, about 20 minutes.
Meanwhile, in 2-quart saucepan, heat whipping cream over medium-high heat just to boiling. Remove from heat; stir in chocolate with whisk until smooth. Stir in 1/2 cup chopped cashews. Pour into cooled baked shell. Refrigerate 2 hours or until firm.
Spread dulce de leche over chocolate layer. Sprinkle 2 tablespoons cashews and the salt evenly over top. Remove tart from side of pan. Store in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 27 g, Cholesterol 30 mg, Fat 4, Fiber 3 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 13 g, TransFat 0 g

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