Chocolate Cashew Cranberry Tart Food

CHOCOLATE CASHEW TART

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine the all-purpose flour, almond flour, sugar, cocoa powder and salt. Gradually add the butter with the motor running. Add the egg yolks and water, and mix until just incorporated. Turn the dough out onto a lightly floured surface. Form it into a flat rectangle and wrap it tightly in plastic. Place the dough in the refrigerator and let it rest for at least an hour or up to 2 days.
• Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out until 1/8-inch thick. Brush away any excess flour, and cut out eight 3 1/2-inch rounds. Line a baking sheet with parchment paper. Place eight 2-inch ring molds on the baking sheet, and top them with the dough rounds. Trim the top edge, and press the dough into the base of each ring to ensure there are no air pockets. Refrigerate for 30 minutes.
• Heat the oven to 325 degrees Fahrenheit with a rack in the middle position. Bake the shells for 7 to 8 minutes. Rotate the baking sheet and continue to bake for an additional 7 to 8 minutes. Remove from the oven and let the shells cool completely; then unmold them.
• Make the caramel filling. Combine the sugar, water, syrup and lemon juice in a medium saucepan. Cover the saucepan and cook to a dark amber color, about 8 minutes, over medium heat. Meanwhile, in another saucepan, heat the cream until warm. Remove the caramelized sugar from the heat and deglaze the pan with the warmed cream. Return the caramel to low heat and cook until the sugar has completely dissolved. Remove from the heat and whisk the butter into the caramel.
• Make the chocolate ganache. In a small saucepan, bring the cream and syrup to a boil. Meanwhile, place the chocolate in a large heatproof bowl. Remove the cream mixture from the heat and gradually pour it over the chocolate, stirring to emulsify. Let the ganache cool to 95 degrees Fahrenheit, and then stir in the butter.
• Assemble the tarts. Arrange the tart shells on a clean baking sheet and line the bottom of each shell with some cashews, to reach about halfway up the sides. Reserve additional cashews for garnishing.
• Warm the caramel if necessary, and spoon just enough to cover the cashews in each shell. The shells at this stage should be only one-half to two-thirds full, allowing ample space for the ganache. Let the tarts stand for up to 30 minutes to let the caramel set slightly.
• Warm the ganache if necessary, and fill the remaining space in each tart with the ganache. Let the tarts stand for 30 minutes to 1 hour, at room temperature, to let the ganache set.
• To serve, place a finished tart on the center of each plate, and garnish with some cashews, some candied lemon peel, and a scoop of your favorite ice cream.

CHOC CHUNK, CASHEW & CRANBERRY COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Scatter the cashews over a baking tray and toast for 5-7 mins until golden. Cool, then roughly chop.
• Meanwhile, grease and line 2 baking sheets with parchment. Sift the flour, baking powder and 1/2 tsp salt into a large bowl, then stir in the sugar. Cut the butter into rough cubes, and add this and the nut butter to the bowl. Rub together until the mixture resembles damp breadcrumbs.
• Using a cutlery knife, work the egg and syrup into the bowl to make a soft dough. Tip in the chocolate, nuts and cranberries (if using), and stir to combine. Try not to overwork the dough at this point.
• Roll slightly heaped tablespoons of dough into balls and place onto each baking sheet, leaving plenty of room for the cookies to spread. Bake for 12 mins or until golden at the edges and risen in the middle. Let them cool for 5 mins, then move to a rack to cool completely. Repeat until all the dough is shaped and baked. To make ahead, freeze the raw cookies on a baking sheet, then transfer to a freezer bag or box once solid. Bake from frozen, adding 5 mins to the cooking time.

PERFECT CRANBERRY CASHEW FUDGE

Steps:

• Line an 8-inch square pan with aluminum foil or waxed paper.
• Combine marshmallow creme, sugar, evaporated milk, butter, and salt together in a saucepan and bring to a boil. Cook for exactly 5 minutes, stirring constantly. Remove from heat; stir in milk chocolate chips and semisweet chocolate chips until chocolate is melted and mixture is smooth.
• Fold cashews and dried cranberries into the chocolate mixture; stir in vanilla extract. Pour mixture into the prepared pan. Cool at room temperature or in the refrigerator until firm, 2 hours. Cut into 1-inch squares.

CRANBERRY CASHEW CHOCOLATE BARK

Steps:

• Line a 13"x9" rimmed baking sheet with heavy duty aluminum foil.
• In a small bowl, place 1/4 cup semi-sweet chips, 1/4 cup white chips, 1/3 cup cranberries & 1/3 cup chopped cashews, & set aside.
• In a medium microwave-safe bowl, place remaining 1 1/4 cups semi-sweet chips, & microwave until chips are melted, stirring after every 45 seconds to prevent overheating.
• When semi-sweet chips are melted, stir in remaining 1/3 cup cranberries & remaining 1/3 cup chopped cashews.
• Pour this chocolate mixture onto prepared baking sheet, using a spatula or knife to spread the chunky chocolate mixture into as thin a layer as possible, trying to cover most of the surface of the baking sheet.
• In another microwave-safe bowl, place remaining 1 1/4 cups white chocolate chips, & microwave until chips are melted, stirring after 45 seconds to prevent overheating.
• Once white chocolate has melted, drop by spoonfuls evenly over chocolate on baking sheet. Use tip of knife to swirl white chocolate through semi-sweet chocolate, being CAREFUL NOT TO SWIRL TOO MUCH & MUDDY THE COLORS. When finished, there should be distinct swirls of brown & white throughout the candy.
• While chocolate is still wet, sprinkle reserved chips, fruit & nuts evenly over the top, pressing gently to affix them in melted chocolate.
• Place baking sheet in refrigerator to set chocolate, about 30 minutes.
• Once firm, peel candy away from foil, & break candy into small pieces.
• Store bark in airtight container for up to a week in the refrigerator.

CHOCOLATE TART WITH CANDIED CRANBERRIES

Steps:

• for crust:
• Blend flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 1/2 tablespoons water, egg yolk and vanilla. Blend until moist clumps form, adding more water by 1/2 tablespoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 2 hours. (Can be made 2 days ahead. Let soften slightly before rolling out.)
• Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Cut dough overhang to 3/4 inch; fold overhang in and press, forming sides that extend 1/4 inch above top of pan. Pierce crust all over with fork. Freeze 15 minutes. Bake crust 15 minutes. If sides of crust fall, press up with back of fork. Bake crust until beginning to brown, about 15 minutes longer. Cool on rack.
• for filling:
• Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth; whisk in liqueur. Pour filling into crust. Refrigerate until filling is firm, at least 2 hours and up to 1 day.
• for candied cranberries:
• Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Toss cranberries and sugar in medium bowl to blend. Spread out mixture on baking sheet. Bake 10 minutes. Using metal spatula, stir berries gently. Bake until berries are thawed and most sugar is dissolved, about 5 minutes longer. Cool on sheet 5 minutes. Spoon berries atop filling; drizzle with syrup from sheet. Chill 1 hour. (Can be made 1 day ahead. Keep chilled.)