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White Chocolate Cranberry Tart

in Diana's Recipe Book

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Servings: 8
1 store-bought refrigerated pie crust (half of 15-ounce package)
1 cup granulated sugar
2 eggs
1/4 cup (1/2 stick/2 oz/56g) butter, melted
2 teaspoons vanilla extract
1/2 cup all-purpose flour
6 oz. white chocolate, chopped
1/2 cup chopped macadamia nuts, lightly toasted* (see note below)
1/2 cup dried cranberries, coarsely chopped

1. Preheat oven to 350 degrees F (180 C). Place pie crust in 9-inch tart pan with removable bottom or pie pan. (Refrigerate or freeze other crust for another use.)

2. Combine sugar, eggs, butter and vanilla in large bowl; mix well. Stir in flour until well blended. Add white chocolate, nuts and cranberries.

3. Pour filling into unbaked crust. Bake 50 to 55 minutes or until top of tart is crusty and deep golden brown and knife inserted in center comes out clean.

4. Cool completely on wire rack. Cover and store at room temperature until serving time.

Makes 8 servings.

*Note: Toast chopped macadamia nuts in hot skillet over medium heat about 3 minutes or until fragrant.

Serving Suggestion:
Top each serving with a dollop of whipped cream flavored with ground cinnamon, a favorite liqueur and grated orange peel.

Tip: Tart can be made 2 days ahead, if needed.

Date: October 17, 2004

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