Make-Ahead Time up to 2 days before serving
YIELD Makes 8 servings
|1||refrigerated pie crust|
|1/4||cup (1/2 stick) butter, melted|
|1/2||cup all-purpose flour|
|6||squares (1 ounce each) white chocolate, chopped|
|1/2||cup chopped macadamia nuts, lightly toasted*|
|1/2||cup dried cranberries, coarsely chopped|
- Preheat oven to 350°F. Place pie crust in 9-inch tart pan with removable bottom or pie pan. (Refrigerate or freeze other crust for another use.)
- Combine sugar, eggs, butter and vanilla in large bowl; mix well. Stir in flour until well blended. Add white chocolate, nuts and cranberries.
- Pour filling into unbaked crust. Bake 50 to 55 minutes or until top of tart is crusty and deep golden brown, and knife inserted into center comes out clean.
- Cool completely on wire rack.
|Total Fat||28 g|
Whether you need to say "happy birthday", "congratulations", "welcome home" or anything in between, check out our cake recipes for the perfect cake for any occasion.
Read how to make our amazing fruit desserts that are Mom-tested and kid-approved.