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Cashew Tarts Recipe

 

How to cook Cashew Tarts Recipe.

Cashew Tarts Recipe. A delicious Cashew Tart recipe. This miniature tart has a lot of different nut fillings to choose from such as, peanuts, pilinuts, walnuts and pistachios.  So tasty and delicious and often serve as a giveaways in occasions and a great pasalubong treat.

cashew tart 1

Cashew Tarts Ingredients:

Crust:

  • 140g butter
  • ½ of an egg
  • ½ cup icing sugar
  • 1½ cups plain flour
  • a pinch of salt

Cashew Filling:

  • 1½ of an egg
  • ½ cup sugar
  • 1/3 cup maple syrup or corn syrup
  • 1 tbsp. melted butter
  • ½ tsp. vanilla extract
  • ¾ cup finely chopped cashew nuts + extra for toppings
  • 3 pcs. Graham crackers, crumbs (optional)
  • Colored cellophane, (optional)

Cashew Tarts Procedure:

  • In a bowl mix sifted flour, icing sugar, salt, butter and egg until becomes dough and knead. Sprinkle some flour to your working area and knead it to form a ball and wrap in a cling film. Refrigerate the dough for about 25 to 30 minutes or until it is workable state.
cashew tarts recipe
  • To make the Cashew filling, combine all the filling ingredients and set aside. Preheat oven to 180C (350F). When the dough is ready, cut 24 equal portions and flatten each pastry ball on a flour and place each dough on a prepared tart moulds. Press dough in the mould by circular motion, using your thumbs then tidy up the edges with your index fingers. Prick the dough with fork to get rid air pockets and to avoid the dough from shrinking when baking.

cashew tarts

  • Prepare the filling and pour about 2/3’s full on each moulds. Arrange cashew tarts on a baking tray and bake in a preheated oven for about 20-25 minutes or until pastry turns light brown and filling gets firm. Remove tarts from the oven and let it cool completely, before removing from the moulds to prevent from cracking. You can wrap in any colored cellophane if desired, or store in an airtight container.
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cashew tart 3
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Freshly bake Cashew Tarts !!!
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cashew tart 2

About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL. Thanks for visiting, have a nice day and may the blessings chase you today!

12 comments

  1. hi there! just would like to ask if its ok to use a silicone cupcake mold since i dont have that tin molds.

    lastly, how long could i keep them?

    thanks so much!

    • Hi Leng,
      Yes you can use your silicone cupcake mold but you must grease and flour your molds generously. And since silicone is a poor heat conductor you can add about 5-10 minutes or wait until its lightly brown. And let it cool completely before removing from your molds to avoid the crust from breaking.

  2. Hi! Can you use white sugar rather than icing sugar for this recipe? Thanks in advance!

  3. Hi Lene, yes you can use caster or white sugar.

  4. Hi There ? Can Honey be a substitute for icing sugar or white sugar ? Thank you :)

  5. Do I need to refrigerate if I want to prolong life shelf or tight container would be sufficient?

  6. Hi, Can I prepare the dough few days in advance? how long is the estimated shelf life after baking? thanks.

  7. hi, can I use pancake syrup instead of corn or mapple syrup? your response will be highly appreciated. another is, what other alternative for icing sugar? thanks

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