Cashew Tart
🛠 Equipment
- 24 cm tart pan
- Rolling pin
- Saucepan
- Whisk
- Food processor
🛒 Ingredients
| 1 roll | Shortcrust pastry | |
| 200 g | Unsalted cashew nuts | |
| 20 cl | Heavy cream (30% fat) | |
| 100 g | Granulated sugar | |
| 40 g | Salted butter | |
| 2 | Eggs | |
| 1 tsp | Vanilla extract | |
| 2 tbsp | Honey | |
| 1 pinch | Flaky sea salt |
Preparation
Step 1: Prepare the shortcrust pastry
Roll out the shortcrust pastry on a floured surface using a rolling pin. Line a 24 cm tart pan, pressing well into the edges. Prick the bottom with a fork and refrigerate for 30 minutes to firm up.
Preheat the oven to 180°C. Cover the pastry with parchment paper and baking beans, then blind-bake for 10 minutes. Remove the paper and beans, and bake for another 5 minutes until lightly golden. Set aside.
Step 2: Toast the cashew nuts
Spread the cashew nuts on a baking sheet and toast for 5 minutes at 180°C until lightly golden and fragrant. Let them cool for a few moments.
Set aside a small handful of cashew nuts for the final decoration. Coarsely chop the rest with a knife or food processor, keeping pieces of various sizes for crunch.
Step 3: Make the caramelized cashew cream
In a saucepan, melt the sugar over medium heat until it turns amber. Remove from heat, add the salted butter in pieces and stir vigorously. Slowly pour in the heavy cream while stirring — watch out for splatters.
Return to low heat and add the honey, vanilla extract, and chopped cashew nuts. Stir until you get a smooth, coating cream. Let cool for 5 minutes.
Step 4: Bake the filling
In a bowl, beat the eggs. Gradually pour in the warm cashew cream while whisking to prevent the eggs from cooking. Mix until smooth and creamy.
Pour the filling onto the pre-baked tart crust. Bake at 170°C for 20 to 25 minutes. The tart is ready when the filling is set but still slightly jiggly in the center.
Step 5: Cool and unmold
Remove the tart from the oven and let it cool completely on a wire rack. The cashew cream will set as it cools, achieving a perfect smooth yet firm texture.
Refrigerate for at least 1 hour before carefully unmolding. This resting time allows the flavors to fully develop.
Step 6: Serve and enjoy
Unmold the tart onto a serving plate. Top with the reserved coarsely crushed cashew nuts and a pinch of flaky sea salt to enhance the caramel flavor.
Serve generous slices with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. This tart keeps for 3 days in the refrigerator in an airtight container.
💡 Tips & variations
- Toast the cashew nuts for 5 minutes at 180°C before using — this releases all their aroma and enhances their subtle flavor.
- For an even crispier crust, blind-bake the pastry for 10 minutes before adding the filling.
- Let the tart cool completely before unmolding — the cashew cream needs to set for clean slices.
- Top with crushed cashews and a pinch of flaky sea salt just before serving for an irresistible texture contrast.
❓ Frequently asked questions
How long does this recipe take?
3h (30 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
medium.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
