INGREDIENTS: - 2 sheets frozen ready-rolled shortcrust pastry, partially thrawed - 2 tablespoons brown sugar - 1 tablespoon plain flour - 40g butter, melted - 2 eggs - 1/2 cup honey - 1 tablespoon pouring cream - 2 cups unsalted cashews - 1/2 cup caster sugar - vanilla ice-cream, to serve INSTRUCTIONS: Preheat oven to 220'c. Using a 13cm round cutter, cut 2 rounds from each pastry sheet. Use pastry to line base and sides of four 1.5cm deep, 12cm (base) fluted loose-based tart pans, allowing 1cm overhang. Trim to sit 5mm above pan edges. Line pastry cases with baking paper. Half-fill with ceramic pie weights or uncooked rice. Bake for 12 minutes or until pastry edges are golden. Remove paper and weights. Reduce oven to 180'c. Combine brown sugar, flour, butter, eggs, honey and cream in a bowl. Divide half the cashews between the pastry cases. Top with honey mixture. Bake for 15 - 20 minutes or until golden brown. Meanwhile, place caster sugar in a non-stick frying pan over medium heat. Cook , tilting pan back and forth, for 2 - 3 minutes or until deep golden. Remove from heat. Add remaining cashews. Stir to coat. Pour onto a plate lined with baking paper. Allow to cool. Roughly chop. Serve tarts with ice-cream and caramelised cashews. (Source: Australia's Super Food Ideas August 2007)
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