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
Preparation
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.
