Bake this delicious caramel tart topped with cashews – a perfect dessert for all chocolate lovers.
roll (16.5 oz) refrigerated sugar cookie dough
cups whipping cream
cup chopped cashews, toasted
bag (10 oz) bittersweet chocolate chips
teaspoon kosher (coarse) salt
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.
To toast nuts, heat oven to 350°F. Spread cashews in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 2 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 6 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.