Recipe

Caramel cashew tarts

Feb 29, 1976 1:00pm
  • 45 mins cooking
  • Makes 24 Item
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Ingredients

Caramel cashew tarts
  • 1 cup (150g) roasted unsalted cashews
  • 1 tablespoon cornflour
  • 3/4 cup (165g) firmly packed brown sugar
  • 2 tablespoon golden syrup
  • 50 gram butter, melted
  • 2 eggs
  • 2 tablespoon cream
  • 1 teaspoon vanilla extract
  • 1 1/4 cup (185g) plain flour
  • 1/4 cup (55g) caster sugar
  • 125 gram cold butter, chopped coarsely
  • 1 egg yolk
  • 2 teaspoon water
  • 300 millilitre thickened cream
  • 1 tablespoon icing sugar
  • 1 teaspoon ground cinnamon

Method

Caramel cashew tarts
  • 1
    Preheat oven to 200°C/180°C fan-forced.
  • 2
    Make pastry; process flour, sugar and butter until coarse. Add egg yolk and the water; process until combined. Knead on floured surface until smooth. Cover; refrigerate 30 minutes. If pastry is too dry, add 2 teaspoons of water with the egg yolk.
  • 3
    Grease two 12-hole (⅓-cup/80ml) muffin pans. Roll pastry between sheets of baking paper to 3mm thickness; cut out twenty-four 8cm rounds. Press rounds into pan holes; prick bases all over with fork. Refrigerate 20 minutes.
  • 4
    Bake pastry cases 10 minutes. Cool.
  • 5
    Reduce temperature to 160°C/140°C fan-forced.
  • 6
    Combine nuts and cornflour in medium bowl; stir in sugar, syrup, butter, egg, cream and extract. Divide filling among pastry cases. Bake about 15 minutes; cool. Refrigerate 30 minutes.
  • 7
    Meanwhile, beat cream, cinnamon and icing sugar in small bowl with electric mixer until soft peaks form.
  • 8
    Serve tarts with cinnamon cream.

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