Cashew tartlets

Cashew tartlets

posted in: Pies & tarts, Recipes, Uncategorised | 0

with wholemeal pastry


Makes: 16
Preparation: 35 minutes (+ 30 minutes chilling)
Baking: 20 – 25 minutes


INGREDIENTS

Wholemeal pastry

120 g wholemeal flour
20 g icing sugar
60 g unsalted butter, chopped
2-3 tablespoons water

Filling

100 g cashew nuts, roughly chopped
20 g unsalted butter
4 tablespoons golden syrup
¼ teaspoon cinnamon, ground
1 egg, lightly whisked

METHOD

Pastry

  • Place the flour with sugar into a bowl. Add the chopped butter and water and create a dough. Refrigerate for 30 minutes.
  • Divide the pastry into 16 portions, roll each piece into a ball and press into a small pie tin, spreading the mixture with your fingertips to cover the entire base and sides. Cut off any overhanging pastry.

Filling

  • Preheat the oven to 180℃.
  • In a small sauce pan melt the butter, then add the golden syrup, cinnamon and egg and stir until well combined.
  • Divide the cashew nuts among the pastry shells, pour over the filling and bake for 20 – 25 minutes or until the golden and the pastry is cooked through.
  • Allow to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

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