Minutes Prep time: 15
Minutes Total time: 45
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pkg (14 oz each) refrigerated pie crusts
3 large eggs
2/3 cup firmly packed brown sugar
2/3 cup light corn syrup
1/4 cup Parkay® Original-stick, melted
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped fresh or frozen cranberries (thawed)
1 cup chopped walnuts
1 cup semisweet chocolate chips
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 67 mg | 7% |
| Carbohydrate | 110 g | 37% |
| Cholesterol | 103 mg | 34% |
| Total Fat | 48 g | 73% |
| Iron | 2 mg | 11% |
| Calories | 858 kcal | 43% |
| Sodium | 592 mg | 25% |
| Protein | 9 g | 17% |
| Saturated Fat | 16 g | 78% |
| Sugars | 74 g | 7% |
| Vitamin C | 1% |
Preheat oven to 350°F. Spray 6 (4- or 4-1/2 inch) tart pans with cooking spray. Place on baking sheet for easier handling; set aside.
Unroll pie crusts. Cut out 6 (5-inch) pastry circles and fit into tart pans; trim edges.
Whisk together eggs, brown sugar, corn syrup, Parkay, salt and vanilla in large bowl until smooth; stir in cranberries, walnuts and chocolate morsels. Pour filling evenly into tart shells.
Bake 25 to 30 minutes on center oven rack or until filling is set. Cool completely on wire rack.
Cranberry, Chocolate and Walnut Tarts
