Caramel Cashew Tart

Recipe No: 257
Will it be boring if I post another one of my ‘Ann’s’ favorites? Well to be exact, this is the sweet with which I celebrated my 21st Birthday along with my Classmates!!! Being born in May, celebrating Birthday with classmates was very rare for me (due to our summer vacation) but thanks to the never ending PG classes and lab, I was fortunate to celebrate that one with my friends… still have to mention only a very few friends where there in the class as most of them were on ‘self declared’ study leave.
A word about the ‘Ann’s’ version of this, I don’t know the name given to this by them, but it has both Cashew nuts and Raisins. I decided to leave the Raisins out as it makes this Tart a bit on the over sweet side.

Ingredients                                     Makes 12
For the Shell

• All Purpose Flour/Maida…2 cups
• Unsalted Butter…………......1/2 Cup/ 1 stick
• Egg Yolk………………………..1
• Sugar………………………...….1/4 Cup
• Baking Soda…………………..1/4 Teaspoon
• Salt……………………………….1/4 Teaspoon (Avoid if using salted Butter)
• Cold Water…………………….2-4 Tablespoons / as needed

To make the Caramel filling

• Sugar…………………………....1/2 Cup
• Water…………………………….1 Tablespoon
• Heavy Cream………………….1/3 Cup
• A pinch of Salt
• Toasted Cashew Nuts………1/2 Cup (I used roasted ones; Split the Cashews into halves)

Method of Preparation
To make the Tart Shell

1. Preheat the oven to 375˚F/190˚C.
2. Sift together Flour, Salt and Baking Soda.
3. Mix Sugar and Butter till creamy.
4. Add Egg Yolk and mix till combined.
5. Add the Flour mixture and knead into a soft dough. Use some cold water if needed. But take care not to add too much water. Use only enough water to make a dough. (It will be a bit stiff.)
6. Use half of the dough and keep the rest for later use.
7. Sprinkle some Flour on a work surface and roll out the dough into 1/3 centimeter thickness (thin when compared to other tarts) and cut  around 12, 3 ½ inch circles.

8. Line them in a Muffin pan. (It will not come all the way up, but will come half way up the sides.
9. With the help of a fork, prick the bottom of the Tart dough. This is to prevent the dough from rising too much.
10. Line the top of each of the dough with Aluminum foil and place some beans on top. (This is called weighing and it will prevent the Tart shell from rising too much.)
11. Place this in the middle of the oven and bake for 10 minutes.
12. Take it out and remove the foil along with the Beans; keep it back in the oven and bake for another 6 minutes. (This will crisp up the middle portion of the dough.)
13. Take it out and cool completely.

To make the Filling

1. Heat Sugar, Salt and Water on medium low heat until it attains a golden brown color. Don’t stir (it will make the Caramel gritty), but do swirl the pan.
2. Once the Sugar reaches a golden brown color, off the heat and pour the Heavy Cream. (It will bubble vigorously so be careful when you do this.)
3. Mix it so that the Sugar dissolves well.
4. Add the Cashew Nuts; mix well and let it cool down a bit.

To assemble the Tart

1. Place a Teaspoon full of Caramel Cashew filling (while slightly warm; if cold it will a bit difficult) in the cooled Tart Shell and serve at room temperature.

Notes:

• Don’t fill the Tart Shell while the filling is very hot as it will make the Shell soggy.
• The remaining Tart Shell dough can be kept frozen and thaw it before using. Once thawed, don’t refreeze it.
• This Tart Shell is almost like the Shell for Jam Tart, but less sweet in order to compliment the sweetness of the Caramel.
• Don’t let the Sugar caramelize a lot as it will make the filling bitter.
• If the Tart Shell dough is sticking, do refrigerate it for some time.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…