Chocolate Nut and Dried Fruit Tart


  • 1 refrigerated pie crust
  • 1/4 cup raspberry preserves
  • 1/2 cup heavy whipping cream
  • 12 ounces bittersweet chocolate chips
  • 1 cup assorted nuts, toasted and coarsely chopped
  • 1 cup assorted Mariani dried fruit (cherries, cranberries, blueberries & raisins)
  • Large pinch of coarse kosher salt
  • 1/3 cup toffee bits for garnish


Preheat oven to 450 degrees F

Press pie crust onto bottom and up sides of a 10-inch diameter part 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 a simmer in heavy medium saucepan.  Reduce heat to low; add chocolate chips and stir until melted and smooth.  Remove from heat.  Stir in nuts, fruit and coarse salt.  Spread chocolate mixture in crust.  Sprinkle toffee bits over tart.  Chill until set, about 2 hours.

Serve cold or at room temperature.

Recipe courtesy of Bon Appetit