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Category: Cream, Custard & Nut Pies
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 1/2 c. all-purpose
3/4 c. cold unsalted butter, cubed
2 T. brown sugar
1/2 tsp. salt
1 egg yolk
2 T. ice water
Filling
3/4 c. brown sugar, packed
3/4 c. golden corn syrup
3 eggs
3 T. unsalted butter, softened
3 T. dark rum
1 T. cornstarch
1/2 tsp. salt
1 1/4 c. unsalted cashews, toasted
1/2 c. semi-sweet chocolate chips
chocolate syrup
Preheat oven to 375F.
In a large bowl, combine flour, butter, brown sugar and salt.
Cut with pastry blender until mixture resemble coarse crumbs.
Whisk egg yolk with water. Add gradually to flour mixture, blending continuously until dough forms a ball.
Press the pastry into the bottom and over the edge of an 11-inch tart pan with removable bottom; trim excess pastry from edge of pan.
Refrigerate 15 minutes to rest.
Set tart pan on rimmed baking sheet.
Prepare filling.
In a medium bowl, whisk brown sugar,m corn syrup, eggs, butter, rum, cornstarch and salt until well mixed.
Scatter cashews and chocolate chips evenly over chilled tart crust.
Pour filling slowly into the crust.
Bake on bottom rack of oven at 375F for 45 minutes, or until crust and top are golden, but center still jiggles.
Remove from oven and let cool to room temperature.
Just before serving, drizzle chocolate syrup lightly over top of tart.
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NUT PIE - CASHEW CHOCOLATE TARTE
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Category: Cream, Custard & Nut Pies
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 1/2 c. all-purpose
3/4 c. cold unsalted butter, cubed
2 T. brown sugar
1/2 tsp. salt
1 egg yolk
2 T. ice water
Filling
3/4 c. brown sugar, packed
3/4 c. golden corn syrup
3 eggs
3 T. unsalted butter, softened
3 T. dark rum
1 T. cornstarch
1/2 tsp. salt
1 1/4 c. unsalted cashews, toasted
1/2 c. semi-sweet chocolate chips
chocolate syrup
Preheat oven to 375F.
In a large bowl, combine flour, butter, brown sugar and salt.
Cut with pastry blender until mixture resemble coarse crumbs.
Whisk egg yolk with water. Add gradually to flour mixture, blending continuously until dough forms a ball.
Press the pastry into the bottom and over the edge of an 11-inch tart pan with removable bottom; trim excess pastry from edge of pan.
Refrigerate 15 minutes to rest.
Set tart pan on rimmed baking sheet.
Prepare filling.
In a medium bowl, whisk brown sugar,m corn syrup, eggs, butter, rum, cornstarch and salt until well mixed.
Scatter cashews and chocolate chips evenly over chilled tart crust.
Pour filling slowly into the crust.
Bake on bottom rack of oven at 375F for 45 minutes, or until crust and top are golden, but center still jiggles.
Remove from oven and let cool to room temperature.
Just before serving, drizzle chocolate syrup lightly over top of tart.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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