Cashew tart is a type of tart with loaded with lots of cashews on a sweet golden syrup custard base.
- 1 large sheet shortcut pastry
- 1 egg yolk
- 2 tbsp water
- 1 tbsp flour
- 300g roasted salted cashews
- 1 cup golden syrup
- 3/4 cup sugar
- 5 large eggs
- 2 tbsp rum
- 1 tbsp vanilla extract
- 4 tbsp butter, melted
- Place the shortcut pastry in a greased pie pan with removable bottom, trim excess dough leaving 1 inch excess from the edge.
- Line pastry with aluminium foil on top covering everything including the edges. Place pie weights or uncooked rice enough to fill the middle of the tart shell up to the brim then bake in the middle of a 200C preheated oven for 20 minutes.
- Remove the foil and pie weights, cover the edges only with foil then bake for 5 – 10 minutes until bottom crust is lightly browned.
- In a small bowl whisk together egg yolk, water and flour, remove the tart shell from the oven then generously brush it with the egg mixture. Place the tart shell back to the oven for 5 – 8 more minutes or until the egg coating is fully cooked and shiny. Remove from oven then let it cool.
- In a large bowl combine together sugar, 4 remaining eggs, golden syrup, rum and vanilla once blended well add the melted butter and continue to mix.
- Spread the cashews in the tart shell then pour the golden syrup mixture. Lower the heat to 160C, place the cashew tart and bake for 30 minutes or until the middle part sets.
- Let it cool down before serving.