Cashew Tart Recipes

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CASHEW TART

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 16



Cashew Tart image

Steps:

  • In a large bowl, stir the flour and sugar together. Using a pastry blender or your fingertips, work the butter into the mixture until it resembles coarse meal. Sprinkle on 3 to 4 tablespoons of the eggy water, and mix it in with your fingers until the dough comes together into a ball. Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. Scrape up all the streaks of dough and pile them on top of one another to form a disc. Wrap in plastic and refrigerate for at least 2 hours or overnight.
  • Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a 9 1/2-inch tart pan with a removable bottom.
  • On a lightly floured surface, roll the dough into an 11 1/2-inch circle. Fit the dough into the prepared pan. Trim the excess dough to a 1-inch overhang and double the dough over itself to reinforce the sides (save the trimmings for any emergency patchwork). Refrigerate for 20 minutes.
  • Line the tart shell with aluminum foil and weight down with dried beans or pie weights. Bake for 20 minutes. Remove the foil and bake for 5 minutes longer or until lightly browned. Patch any visible holes in the shell with the reserved dough scraps. Brush the shell with Egg Wash and return to the oven for 5 more minutes, until the wash is shiny and no longer runny. Transfer to a rack to cool and lower the oven temperature to 325 degrees F.
  • Spread the cashews in the partially baked shell and cover with the Cashew Filling, making sure the nuts are covered. Bake for 30 minutes or until little bubbles appear around the edges of the tart and the center looks barely set. Transfer to a rack to cool.
  • With a fork, mix together the water, flour, and egg yolk in a small bowl to make an egg wash. Cover and refrigerate.
  • In a large bowl, lightly beat the sugar and eggs together. Add the corn syrup, rum, and vanilla and beat just to a blend. Mix in the melted butter.

1 1/2 cups all-purpose flour
1 tablespoon plus 1 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pea-sized bits
1 egg beaten with 1 cup ice water
Egg Wash, recipe follows
Cashew Filling, recipe follows
2 cups (10 ounces) roasted unsalted cashews
2 tablespoons water
1 tablespoon flour
1 egg yolk
3/4 cup sugar
4 eggs
1 cup dark corn syrup
2 tablespoons dark rum
1 tablespoon vanilla extract
4 tablespoons unsalted butter, melted

CHOCOLATE CASHEW TART

You'll need ring molds and plenty of time to make this decadent tart, which is featured in "The Food Network South Beach Wine & Food Festival Cookbook." The dish, created by Michael Laiskonis, executive pastry chef of the famed Le Bernardin restaurant in New York City, was served at a tribute dinner for chefs Eric Ripert and Maguy Le Coze. What makes this tart particularly appealing - besides its taste and texture - is that each component can be prepared a day or two in advance and then assembled at the last minute.

Provided by Tara Parker-Pope

Categories     dessert

Time 2h30m

Yield Serves 8

Number Of Ingredients 19



Chocolate Cashew Tart image

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, combine the all-purpose flour, almond flour, sugar, cocoa powder and salt. Gradually add the butter with the motor running. Add the egg yolks and water, and mix until just incorporated. Turn the dough out onto a lightly floured surface. Form it into a flat rectangle and wrap it tightly in plastic. Place the dough in the refrigerator and let it rest for at least an hour or up to 2 days.
  • Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out until 1/8-inch thick. Brush away any excess flour, and cut out eight 3 1/2-inch rounds. Line a baking sheet with parchment paper. Place eight 2-inch ring molds on the baking sheet, and top them with the dough rounds. Trim the top edge, and press the dough into the base of each ring to ensure there are no air pockets. Refrigerate for 30 minutes.
  • Heat the oven to 325 degrees Fahrenheit with a rack in the middle position. Bake the shells for 7 to 8 minutes. Rotate the baking sheet and continue to bake for an additional 7 to 8 minutes. Remove from the oven and let the shells cool completely; then unmold them.
  • Make the caramel filling. Combine the sugar, water, syrup and lemon juice in a medium saucepan. Cover the saucepan and cook to a dark amber color, about 8 minutes, over medium heat. Meanwhile, in another saucepan, heat the cream until warm. Remove the caramelized sugar from the heat and deglaze the pan with the warmed cream. Return the caramel to low heat and cook until the sugar has completely dissolved. Remove from the heat and whisk the butter into the caramel.
  • Make the chocolate ganache. In a small saucepan, bring the cream and syrup to a boil. Meanwhile, place the chocolate in a large heatproof bowl. Remove the cream mixture from the heat and gradually pour it over the chocolate, stirring to emulsify. Let the ganache cool to 95 degrees Fahrenheit, and then stir in the butter.
  • Assemble the tarts. Arrange the tart shells on a clean baking sheet and line the bottom of each shell with some cashews, to reach about halfway up the sides. Reserve additional cashews for garnishing.
  • Warm the caramel if necessary, and spoon just enough to cover the cashews in each shell. The shells at this stage should be only one-half to two-thirds full, allowing ample space for the ganache. Let the tarts stand for up to 30 minutes to let the caramel set slightly.
  • Warm the ganache if necessary, and fill the remaining space in each tart with the ganache. Let the tarts stand for 30 minutes to 1 hour, at room temperature, to let the ganache set.
  • To serve, place a finished tart on the center of each plate, and garnish with some cashews, some candied lemon peel, and a scoop of your favorite ice cream.

2 1/2 cups all-purpose flour, plus extra for dusting
1 cup almond flour
1/2 cup plus 1 tablespoon sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, cut into pieces
2 large egg yolks
2 tablespoons water
1/2 cup salted cashews, crushed
1 1/4 cups sugar
1/2 cup water
1 tablespoon glucose syrup
1/2 teaspoon freshly squeezed lemon juice
3/4 cup heavy cream
2 tablespoons unsalted butter
1 cup heavy cream
2 tablespoons glucose syrup (or corn syrup)
10 ounces 55 percent to 61 percent couverture chocolate, chopped
2 tablespoons unsalted butter, at room temperature

FRUITY BERRY TARTS WITH VANILLA CASHEW CREAM

This naturally gluten-free, grain-free, dairy-free, vegan dessert (which is also free of refined sugar) is a total crowd pleaser.

Provided by Lorraine Pascale

Categories     HarperCollins     Dessert     Tart     Vegan     Vegetarian     Wheat/Gluten-Free     Berry     Blueberry     Raspberry     Blackberry     Cashew     Date     No-Cook     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4

Number Of Ingredients 14



Fruity Berry Tarts with Vanilla Cashew Cream image

Steps:

  • Grease four (5-inch) individual, loose-bottomed, fluted or straight-sided tart tins and set aside on a tray.
  • Place the dates and pecans for the crust in a food processor or mini blender and blitz until they start to clump together. Divide this mixture equally among the tins. Press the mixture onto the base and up the sides of each one, making sure it is of even thickness. Place in the fridge to set for 30 minutes while you get on with the rest of the recipe.
  • Place the soaked and drained cashews, the dates and vanilla seeds in a food processor or mini blender along with 1/2 cup of cold water. Blend until as smooth as possible to give a creamy mixture.
  • Once the tart bases have set and are feeling firm, remove them from the fridge and divide the cashew cream among them. Spread it out evenly with the back of the spoon. Top with the berries and then scatter over the mint or basil to serve.

Canola oil, for greasing
Crust:
1/2 cup Medjool dates, pitted
1 cup pecans
Filling:
2/3 cup plain cashews, soaked (see cooks' note)
1/4 cup Medjool dates, pitted
Seeds from 1 vanilla pod
Fruit:
Large handful of blueberries (about 1/4 cup)
Large handful of raspberries (about 1/4 cup)
Large handful of blackberries (about 1/4 cup)
To serve:
Leaves from 1/2 bunch of fresh mint or basil

CASHEW-COCONUT TART IN CHOCOLATE CRUST

Categories     Chocolate     Nut     Dessert     Bake     Thanksgiving     Coconut     Cashew     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 16



Cashew-Coconut Tart in Chocolate Crust image

Steps:

  • For crust:
  • Spray 11-inch-diameter tart pan with removable bottom with nonstick spray. Blend flour, sugar, cocoa, and salt in processor 5 seconds. Add butter and blend until moist sandy texture forms. Add 1 1/2 tablespoons ice water and blend until dough comes together. Press dough evenly onto bottom and up sides of prepared pan. Chill crust 30 minutes.
  • Preheat oven to 350°F. Place crust on baking sheet. Bake crust until dry-looking and slightly puffed, about 18 minutes. Cool crust on rack completely. Maintain oven temperature.
  • For filling:
  • Bring brown sugar, cream, maple syrup, and ginger to boil in heavy medium saucepan over medium-high heat, whisking gently until sugar dissolves. Attach candy thermometer to side of pan. Adjust heat to maintain low boil; cook until thermometer registers 222°F, whisking occasionally, about 8 minutes. Mix in cashews and coconut. Cool 20 minutes.
  • Place chopped chocolate in small microwave-safe bowl. Cook at medium setting in 15-second intervals until soft and beginning to melt. Stir until completely melted and smooth. Brush enough chocolate over inside of crust to coat completely. Freeze crust until chocolate is cold and hard, about 15 minutes (reserve remaining melted chocolate for garnish).
  • Pour filling into crust. Place tart on rimmed baking sheet. Bake until filling is beginning to darken on top and is bubbling thickly, about 35 minutes. Transfer tart to rack. Cool completely. Remelt reserved chocolate in microwave. Drizzle chocolate over tart in lacy pattern. (Can be made 1 day ahead. Cover; store at room temperature.)

Crust:
Nonstick vegetable oil spray
1 1/4 cups all purpose flour
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon (generous) salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
1 1/2 tablespoons ice water
Filling:
1 cup (packed) dark brown sugar
1 cup heavy whipping cream
1/3 cup pure maple syrup
1 1/2 tablespoons finely chopped peeled fresh ginger
1 9.25-ounce can (about 2 cups) lightly salted roasted cashews
1 cup flaked sweetened coconut
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

CHOCOLATE CASHEW CARAMEL TART

Bake this delicious caramel tart topped with cashews - a perfect dessert for all chocolate lovers.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 12

Number Of Ingredients 6



Chocolate Cashew Caramel Tart image

Steps:

  • Heat oven to 350°F. Press cookie dough in bottom and up side of ungreased 11-inch tart pan with removable bottom. Refrigerate 15 minutes. Bake 15 to 18 minutes or until set. Dough will puff while baking but will hold its shape when set.
  • In 1-quart saucepan, cook caramels and 1/4 cup of the whipping cream over low heat, stirring frequently, until melted and smooth. In medium bowl, place cashews. Pour 1/4 cup caramel mixture over cashews; toss until completely coated. Set aside. Cool remaining caramel mixture 5 minutes. Pour over baked tart shell; refrigerate 30 minutes.
  • In medium bowl, place chocolate chips. In 1-quart saucepan, heat remaining 1 1/4 cups whipping cream to boiling. Remove from heat; pour over chocolate chips. Let stand 2 minutes; stir gently until smooth. Pour mixture over caramel layer in tart shell; let stand 15 minutes. Break apart cashews; place on tart. Sprinkle with salt. Refrigerate 2 hours or until set. Store leftovers in refrigerator.

Nutrition Facts : Calories 550, Carbohydrate 53 g, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 200 mg

1 roll (16.5 oz) refrigerated sugar cookie dough
24 caramels, unwrapped
1 1/2 cups whipping cream
1 cup chopped cashews, toasted
1 bag (10 oz) bittersweet chocolate chips
1/4 teaspoon kosher (coarse) salt

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