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White Chocolate Cranberry Pecan Tart Recipe

An easy refrigerated crust lets you focus on this pie's extraordinary filling, with tangy cranberries, rich pecans, and sweet and seductive white chocolate.

Prep Time: 25 Mins | Total Time: 3 Hrs 15 Mins | Makes: 12

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Ingredients:

Crust

1/2 pkg (425 g) Refrigerated Pillsbury* Pie Crusts (1 crust), softened as directed on package

Filling

1 cup (250 mL) fresh or frozen cranberries

1 cup (250 mL) pecan halves

1 cup (250 mL) white vanilla chips

3 eggs

¾ cup (175 mL) packed brown sugar

¾ cup (175 mL) cup light corn syrup

2 tbsp (25 mL) all-purpose flour

1 tsp (5 mL) grated orange peel

Method:

Place cookie sheet in oven on middle oven rack; heat oven to 400°F. Spray sheet of foil (large enough to cover pie) with cooking spray. Place pie crust in 10-inch (25 cm) tart pan with removable bottom as directed on box for one-crust filled pie.
Layer cranberries, pecans and vanilla chips in crust-lined pan. In large bowl, beat eggs with wire whisk. Beat in brown sugar, corn syrup, flour and orange peel until well blended. Pour over cranberry mixture.
Place tart on cookie sheet in oven; bake 35 to 45 minutes or until crust is golden brown and filling is set in center. After 25 minutes of baking, cover pie with foil, sprayed side down, to prevent excessive browning. Cool completely, about 2 hours. If desired, serve pie with whipped cream. Store in refrigerator.

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1 Serving: Calories 400; ( Calories from Fat 170 ); Total Fat 18g ( Saturated Fat 7g , Trans Fat 0g ); Cholesterol 60mg;Sodium 140mg;Total Carbohydrate 54g ( Dietary Fiber 1g , Sugars 36g ); Protein 4g Percent Daily Value* : Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet.

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