Chocolate-Nut Tart with Dried Fruit

Chocolate-Nut Tart with Dried Fruit
Photo by Lisa Hubbard


  • Large pinch of coarse kosher salt
  • 1 cup assorted dried fruit (such as cherries, golden raisins, cranberries, and blueberries)
  • ½ cup heavy whipping cream
  • 12 ounces bittersweet chocolate chips
  • ¼ cup raspberry preserves
  • 1 cup assorted nuts (such as pecans, sliced almonds, pistachios, and hazelnuts)
  • 1 refrigerated pie crust (half of 15-ounce package)
  • + 1 more ingredients
    • 1/3 cup toffee bits, such as Skor

Preheat oven to 450°F. Press pie crust onto bottom and up sides of 10-inch-diameter tart pan with removable bottom; trim edges, if needed. Pierce crust all over with fork. Bake until deep golden brown, about 12 minutes. Cool. Spread preserves over bottom of crust. Bring cream to simmer in heavy...

View full recipe at Epicurious


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