Salted Cashew and Bittersweet Chocolate Tart

 

1

Pillsbury® refrigerated pie crust, softened as directed on box

1 1/4

cups whipping cream

12

oz bittersweet baking chocolate, chopped

1/2

cup cahsew halves and pieces, coarsely chopped plus 2 tablespoons cashew halves and pieces

1

can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)

1/4

teaspoon coarse salt

Whipped cream, if desired

• 1 Heat oven to 450°F. Unroll pie crust; place pie in 9-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up sides of pan. Trim edges of necessary. 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 before filling.
• 2 Meanwhile, in 2-quart saucepan, bring the whipping cream just to boiling over medium-high heat. Remove from heat; stir in chocolate with whisk until smooth. Stir in 1/2 cup of the cashew halves and pieces. Pour into cooled tart shell. Refrigerate 1 hour or until set.
• 3 Spread dulce de Leche over chocolate layer. Sprinkle remaining 2 tablespoons cashews and salt evenly over top.
• 4 Serve with whipped cream, if desired.