Salted Cashew and Bittersweet Chocolate Tart

Salted Cashew and Bittersweet Chocolate Tart

Here's a tart made with only 6 ingredients that looks and tastes speical enough to serve at any party.

Prep Time



Total Time






Pillsbury® refrigerated pie crust, softened as directed on box
1 1/4
cups whipping cream
oz bittersweet baking chocolate, chopped
cup cahsew halves and pieces, coarsely chopped plus 2 tablespoons cashew halves and pieces
can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
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.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Semi-sweet chocolate can be substituted for the bittersweet chocolate. For easier serving, use a thin, sharp knife, wiping it clean and running it under hot water between cutting each slice

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.