Cashew Tart

15 ingredients
4 steps

Ingredients

  • 1 cup all purpose flour
  • 1 tablespoon sugar
  • 8 tablespoons unsalted butter cold, cut into pea-
  • 1 egg
  • 1 cup ice water
  • 2 tablespoons water
  • 1 tablespoon flour
  • 1 egg yolk
  • 1 cup sugar
  • 4 eggs
  • 1 cup dark corn syrup
  • 2 tablespoons dark rum
  • 1 tablespoon vanilla extract
  • 4 tablespoons unsalted butter melted
  • 2 cups roasted unsalted cashews

Directions

  1. 1
    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 botto
  2. 2
    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
  3. 3
    Egg Wash:With a fork, mix together the water, flour, and egg yolk in a small bowl to make an egg wash. Cover and refrigerate.
  4. 4
    Cashew Filling: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.

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