This sweet, rich Cashew Nut Tart is a new twist on an old favourite ....This tart is deliciously decadent, extremely rich & sweet (small slices recommended !) and delicious served either with tea or as a cold dessert with some whipped cream on the side.
I’ve combined several recipes to come up with this one, as I wanted to use locally available ingredients & also to ‘model’ it on a Pecan Caramel Tart - but by using the Cashew nuts in place of the pecans, give it a slightly African twist - especially since Cashew nuts are grown here in Tanzania.
I’m sure you’ll agree, that it’s a really tasty version of an old favourite -:
Cashew Nut Tart
Pie Crust:
1 1/2 cups Flour
2 tbsp Sugar
½ tsp Baking Powder
pinch of Salt
½ cup Margarine (or Butter)
¼ cup boiling Water
Sift the flour, sugar & baking powder together. Rub the margarine in until well mixed but not too fine. Add enough boiling water to make a stiff paste. Roll the pastry out thinly on a floured surface until you have a round big enough to fit a 25 cm pie dish. Carefully place into your lightly greased pie dish and press so that it fits evenly, trim any uneven edges around the rim with a knife. Prick the base all over with a fork, & bake at Gas Mark 4/180’C/350’F for around 30 minutes until golden brown.
Cashew Nut Filling:
1 ½ cups brown Sugar
½ cup Water
¾ cup Cream (I use tinned)
1 cup Condensed Milk (+- 390gm tin)*
2 cups lightly salted Cashew nuts, crushed slightly
100 gm bar of dairy milk Chocolate (optional)
Place the sugar & the water into a heavy bottomed saucepan & slowly bring to the boil whilst stirring (so that all the sugar dissolves). Boil gently for around 5 minutes, until the mixture looks thick & golden. Remove from the heat, allow to cool a little & then whisk in the cream and condensed milk. Return to the stove, bring to the boil slowly and simmer for around 5 minutes. Remove from heat.
Lightly crush the cashew nuts (place in a thick plastic bag & gently roll a rolling pin over them a few times) and then stir them into the sugar/cream mixture. Pour into the pre-baked pastry shell and allow to set overnight in the fridge.
If you like, the next day/just before serving, melt the chocolate in a double boiler & drizzle over the top of the tart in a zig zag pattern. Cut into thin slices, and enjoy with a nice cuppa tea !
I’ve combined several recipes to come up with this one, as I wanted to use locally available ingredients & also to ‘model’ it on a Pecan Caramel Tart - but by using the Cashew nuts in place of the pecans, give it a slightly African twist - especially since Cashew nuts are grown here in Tanzania.
I’m sure you’ll agree, that it’s a really tasty version of an old favourite -:
Cashew Nut Tart
Pie Crust:
1 1/2 cups Flour
2 tbsp Sugar
½ tsp Baking Powder
pinch of Salt
½ cup Margarine (or Butter)
¼ cup boiling Water
Sift the flour, sugar & baking powder together. Rub the margarine in until well mixed but not too fine. Add enough boiling water to make a stiff paste. Roll the pastry out thinly on a floured surface until you have a round big enough to fit a 25 cm pie dish. Carefully place into your lightly greased pie dish and press so that it fits evenly, trim any uneven edges around the rim with a knife. Prick the base all over with a fork, & bake at Gas Mark 4/180’C/350’F for around 30 minutes until golden brown.
Cashew Nut Filling:
1 ½ cups brown Sugar
½ cup Water
¾ cup Cream (I use tinned)
1 cup Condensed Milk (+- 390gm tin)*
2 cups lightly salted Cashew nuts, crushed slightly
100 gm bar of dairy milk Chocolate (optional)
Place the sugar & the water into a heavy bottomed saucepan & slowly bring to the boil whilst stirring (so that all the sugar dissolves). Boil gently for around 5 minutes, until the mixture looks thick & golden. Remove from the heat, allow to cool a little & then whisk in the cream and condensed milk. Return to the stove, bring to the boil slowly and simmer for around 5 minutes. Remove from heat.
Lightly crush the cashew nuts (place in a thick plastic bag & gently roll a rolling pin over them a few times) and then stir them into the sugar/cream mixture. Pour into the pre-baked pastry shell and allow to set overnight in the fridge.
If you like, the next day/just before serving, melt the chocolate in a double boiler & drizzle over the top of the tart in a zig zag pattern. Cut into thin slices, and enjoy with a nice cuppa tea !
* All the recipes on my blog are favourites I've been making for years - they really are tried and tested ! However, this is a newer recipe & I must be honest that I would prefer a firmer filling so have made a note next time, to substitute the condensed milk for caramel (boiled condensed milk) instead.
