Caramel cashew tarts

caramel cashew tarts
24 Item



1.Make pastry. Process flour, sugar and butter until coarse. Add egg yolk and the water, process until combined. Knead on floured surface until smooth. Cover, refrigerate 30 minutes.
2.Grease two 12-hole (⅓-cup/80ml) muffin pans. Roll pastry between sheets of baking paper to 3mm thickness, cut out twenty-four 8cm rounds. Press rounds into pan holes, prick bases all over with fork. Refrigerate 20 minutes.
3.Preheat oven to 200°C (180°C fan-forced). Bake pastry cases 10 minutes. Cool.
4.Reduce oven to 160°C (140°C fan-forced).
5.Combine nuts and cornflour in medium bowl, stir in sugar, syrup, butter, egg, cream and extract. Spoon mixture into pastry cases.
6.Bake tarts about 15 minutes, cool. Refrigerate 30 minutes.
7.Make cinnamon cream. Beat ingredients in small bowl with electric mixer until soft peaks form.
8.Serve tarts with cream.

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