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1
Preheat oven to 425 degrees F.
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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.
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3
Bake 9 to 11 minutes or until lightly browned & dry in appearance.
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4
If crust puffs in center, flatten gently with back of wooden spoon.
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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.
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6
Refrigerate to let the chocolate set.
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7
Reduce oven temperature to 375 degrees F.
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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.
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9
Remove from heat & stir in vanilla & dried cranberries, then let stand 15 minutes, before stirring in the cashews.
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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.
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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.
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12
Drizzle this chocolate over the tart, then let it cool completely, about 2 hours.
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13
Refrigerate 1 hour or until chocolate is set, & after that it's ready to eat & enjoy!
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14
Cover & refrigerate any remaining tart.
