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Cashew Nut Caramel Tart

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Step aside pecan! The cashew has been waiting in the wings for long enough. Cashew nuts are so often overlooked when it comes to making tarts, but I find it to be just a little bit creamier than a pecan or a walnut – and subtler in flavour – which really makes all the other flavours in this tart sing. Suddenly, I became more aware of the taste of the honey used in this recipe, for instance, which almost reminded me of a baklava. And to make an occasion of this tart, why not fry some nectarines, drizzle them in honey and indulge with a scoop of mascarpone cheese?

JAN | Jan Hendrik van der Westhuizen | Cashew Nut Caramel Tart
INGREDIENTS

 

for the pastry

420 g (750 ml) cake flour

40 g (45 ml) caster sugar

235 g (255 ml) butter, cut into blocks

45 ml ice cold water

 

for the filling

30 ml honey

300 g (375 ml) Muscovado brown sugar

60 ml water

125 ml cream

300 g unsalted cashew nuts

 

1 egg, beaten for egg wash

JAN | Jan Hendrik van der Westhuizen | Cashew Nut Caramel Tart
METHOD

 

for the pastry

Place the flour, sugar and butter in a food processor and blend until the mixture resembles bread crumbs.

Add the water, little by little, until a dough forms. Take the dough out and wrap it in wax paper, then keep it in the fridge for 30 minutes.

Roll the dough out onto a floured surface until about 3 mm thick.

Spray a 22 x 3,5 cm loose-base quiche tin with edible food spray. Line the tin with pastry and place the tin on a baking tray, letting the excess pastry hang over the edge. Prick the base of the pastry with a fork.

Bake in the oven for 10 minutes. When you take it out of the oven, immediately cut off the excess pastry at the top.

 

for the filling

Heat the oven to 180 ° Place the honey, sugar and water in a saucepan. Heat over a low heat while you keep stirring until the sugar has melted. Once this mixture starts to boil, let it simmer for 10 minutes.

Add the cream and mix well. Then, add the cashew nuts and mix well. Let the mixture cool to room temperature before spooning it into a prepared tin.

Roll the rest of pastry out onto a floured surface. Cover the top of the tarts with pastry and cut off any excess.

Brush the top with the beaten egg. After decorating the top, brush the decorated bits as well.

Place the tin on a baking tray and bake for 15 – 20 minutes until golden brown on top.

Take it out and let it cool completely before serving.

 

JAN | Jan Hendrik van der Westhuizen | Cashew Nut Caramel Tart
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