Chocolate Cashew Cranberry Tart

• 1 refrigerated pie crust, softened as directed on box
• 1 14 cups dark chocolate chips
• 12 cup granulated sugar
• 12 cup brown sugar, packed
• 14 cup light corn syrup
• 1 cup whipping cream
• 1 teaspoon pure vanilla extract
• 1 13 cups dried cranberries
• 10 ounces cashews, roasted (halves & pieces)
• 1 teaspoon vegetable oil

1. Preheat oven to 425 degrees F.
2. Make pie crust as directed on box for One-Crust Filled Pie, using a 10-inch tart pan with removable bottom, then trim the edges.
3. Bake 9 to 11 minutes or until lightly browned & dry in appearance.
4. If crust puffs in center, flatten gently with back of wooden spoon.
5. Sprinkle just 1 cup of the chocolate chips over the hot crust, then let stand 5 minutes to soften, before gently spreading the chocolate over the crust.
6. Refrigerate to let the chocolate set.
7. Reduce oven temperature to 375 degrees F.
8. In a 2-quart saucepan & over medium-high heat, bring the sugars, corn syrup & cream to a full rolling boil, then cook 8 to 10 minutes, stirring frequently, until mixture thickens & starts to turn a slightly darker caramel color.
9. Remove from heat & stir in vanilla & dried cranberries, then let stand 15 minutes, before stirring in the cashews.
10. Spoon this mixture over the chocolate in the pie crust, & bake 20 to 25 minutes or until filling is bubbly & cashews are golden brown.
11. In a microwavable bowl, heat the remaining 1/4 cup of chocolate chips on high for 1 to 1 1/2 minutes or until melted, stirring twice.
12. Drizzle this chocolate over the tart, then let it cool completely, about 2 hours.
13. Refrigerate 1 hour or until chocolate is set, & after that it's ready to eat & enjoy!
14. Cover & refrigerate any remaining tart.

crust, chocolate chips, sugar, brown sugar, light corn syrup, whipping cream, vanilla, cranberries, cashews, vegetable oil

Taken from www.food.com/recipe/chocolate-cashew-cranberry-tart-396886 (may not work)