Name: Caramel Cashew Tarts
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 1/2 cup cold butter, chopped coarsely; 1 None large egg yolk; 5 oz roasted unsalted cashews; 1 tbsp cornstarch; 2/3 cup firmly packed brown sugar; 2 tbsp golden syrup or honey; 4 tbsp butter, melted; 2 None large eggs; 2 tbsp heavy cream; 1 tsp vanilla extract; None None Cinnamon Cream; 1 tsp ground cinnamon; 1 1/4 cups heavy cream; 1 tbsp powdered sugar

Servings: 4 persons

1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup cold butter, chopped coarsely
1 None large egg yolk
5 oz roasted unsalted cashews
1 tbsp cornstarch
2/3 cup firmly packed brown sugar
2 tbsp golden syrup or honey
4 tbsp butter, melted
2 None large eggs
2 tbsp heavy cream
1 tsp vanilla extract
None None Cinnamon Cream
1 tsp ground cinnamon
1 1/4 cups heavy cream
1 tbsp powdered sugar

1
To make the tart dough, mix flour, sugar and butter in a food processor until coarse crumbs form. Add egg yolk and 2 tsp water. Process until combined. Transfer to a floured work surface and knead until smooth. Cover and chill for 30 mins.
2
Preheat oven to 400u00b0F. Grease 2 - 12-cup muffin pans. Roll out pastry between sheets of baking paper to 1/8 inch thick then cut out 24 - 3 inch discs. Use to line muffin recesses. Prick bases all over with a fork. Chill for 20 mins then bake tart shells for 10 mins. Let cool.
3
Reduce oven to 350u00b0F.
4
Combine nuts and cornstarch in a medium bowl. Stir in sugar, golden syrup, butter, egg, cream and vanilla extract. Spoon into tart shells and bake for 15 mins. Let cool then chill for 30 mins.
5
Meanwhile, to make the cinnamon cream, beat all ingredients in a small bowl until soft peaks form.
6
Serve tarts with cinnamon cream.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Caramel Cashew Tarts

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