Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Friday, May 6, 2011

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…

12 comments:

sojo said...

its called fudge tart in Anns.... MY FAVOURITE!!!! Whenever I go to Anns, I buy this... (YES, WHENEVER!!!!!) and again, girl, hats off to u... pls think of starting another chain like Anns....

Asha said...

Sojo.. Fudge Tart? Oh is it Chocolate? I remember as Caramel...Its a long time since I eat it...Any way they are gonna sue me...!!!!!!!

Vandana Rajesh said...

Yummy...so gooey and delicious. Drooling!!

Mehjabeen Arif said...

aw.. tasty treat .. love it

Priya said...

Omg, seriously am drooling over that tart,very rich and addictive..

Kurinji said...

Lovely and mouthwatering tart...

sojo said...

it is called fudge tart at Anns, Iam sure. I always buy this from Tiruvalla Anns... which Anns did u buy this from for ur 21st birthday? Iam sure the name must be same everywhere...rite? waiting for the Blackforest... U being such a big fan of theirs, they wont sue you.... Iam waiting for the day you publish your cook book...seriously Asha.... you have to do it...

Vimitha Anand said...

Looks so rich and yummy...
oh just 3 days more... gonna miss ur recipes.. Pls keep it coming on like this...

Asha said...

Thanks a lot...Sojo.. I used to buy form Changanassery Ann's... Well a friend of mine also said about this same thing... She was also not so sur about the name but she said Tart... It is caramel anyway right?

sojo said...

yes...it is caramel taste...maybe a lil chocolate also is added for a darker shade...dont know....bUt I JUST LOVE IT!!!!2 more days girl... and 5 recipes... U CAN DO IT!!!!

Prasee said...

Hi...I have few shortcuts to create this beautiful treat..use store bought pie crust for making tart shells and use dolce de leche and dried fruits as filling...super easy..some blessings of being in US..if you are back in kerala its even easy..go to nearest ann's or adam's to grab a few.. Praseetha

anju said...

This post reminded me of my dad. He used to get me these tarts from kottayam Ann's when I was a little girl. It's so yummy!

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