French Cashew Tart
A classic French dessert combining the crunch of cashews with the flaky pastry, perfect for any special occasion.
Ingredients
- ●1 sheet PastryThaw the pastry according to the package instructions
- ●1 cup CashewsRoasted cashews work best for this recipe
- ●1/2 cup Granulated sugarFor the filling
- ●2 large EggsFor the filling
- ●1/4 cup Unsalted butterMelted for brushing pastry
- ●pinch SaltTo balance the sweetness
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Roll out the pastry to a thickness of about 1/8 inch (3 mm).
- 3
Transfer the pastry to a 9-inch (23 cm) tart pan with a removable bottom.
- 4
Trim the edges of the pastry to fit the pan and press gently into the corners.
- 5
Prick the bottom of the pastry with a fork to prevent it from bubbling up during baking.
- 6
Brush the edges of the pastry with the melted butter.
- 7
In a medium bowl, whisk together the sugar and eggs until well combined.
- 8
Stir in the roasted cashews.
- 9
Pour the cashew mixture into the pastry-lined tart pan and smooth the top.
- 10
Bake for 35-40 minutes or until the pastry is golden brown and the filling is set.
- 11
Remove the tart from the oven and let it cool completely on a wire rack.
- 12
Serve warm or at room temperature.