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By: Sarina Roffé

I love the attractive color of this tart as well as its rich chocolaty flavor. This is the type of recipe I can prepare at a moment’s notice as I always have the ingredients on hand. It’s also versatile enough that
I can make it pareve or substitute a different kind of nut or candy and still have it be totally delish!
It’s a hit every time. I make it as they keep coming back for “just one more bite.”


1 Frozen pie crust, defrosted

8 oz. Dark chocolate, chopped

½Cup sugar

½ Cup brown sugar

¼ Cup Light Karo Syrup

1 Cup heavy cream

1 Tsp. vanilla

1 Cup dried cranberries

½ Cup chopped cashews

½ Cup brittle bits

Caramel sauce


1. Spread pie crust to edges of removable tart pan.
Bake at 400 degrees for 9 minutes until it looks slightly dry. Remove from oven and spread chocolate on top of the hot crust.
It will begin to melt.

2.Reduce oven temperature to 350 degrees.

3.In saucepan, combine the sugars, Karo Syrup, and cream.
On medium heat, mix well and allow to come to a slow boil.
Keep mixing until mixture thickens.

4.Remove from heat and add the vanilla, brittle, cashews,
and cranberries. Pour on top of chocolate.

5. Bake 20 minutes. Allow to cool, and then drizzle
caramel sauce on top.