Bake this delicious caramel tart topped with cashews – a perfect dessert for all chocolate lovers.
Chocolate Cashew Caramel Tart
- Prep Time 20 min
- Total 3 hr 45 min
- Servings 12
- 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
Instructions
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Step1Heat 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.
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Step2In 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.
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Step3In 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
550
Calories
35g
Total Fat
7g
Protein
53g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 550
- Total Fat
- 35g
- 0%
- Saturated Fat
- 16g
- 0%
- Sodium
- 200mg
- 0%
- Total Carbohydrate
- 53g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 2 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 6 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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