CHOCOLATE CASHEW TART
You'll need ring molds and plenty of time to make this decadent tart, which is featured in "The Food Network South Beach Wine & Food Festival Cookbook." The dish, created by Michael Laiskonis, executive pastry chef of the famed Le Bernardin restaurant in New York City, was served at a tribute dinner for chefs Eric Ripert and Maguy Le Coze. What makes this tart particularly appealing - besides its taste and texture - is that each component can be prepared a day or two in advance and then assembled at the last minute.
Provided by Tara Parker-Pope
Categories dessert
Time 2h30m
Yield Serves 8
Number Of Ingredients 19
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.
CHOCOLATE-CASHEW PIE
This state fair pie contest winner will surely be a winner at your table, too. The chocolate-dipped cashews are an extra-special delight.
Provided by Pillsbury Kitchens
Categories Dessert
Time 5h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Place pie crust in 9-inch glass pie plate; make a decorative edge on crust.
- In large bowl, using whisk, beat corn syrup, 1/2 cup sugar, the melted butter, vanilla and eggs. Reserve 2 tablespoons chocolate chips. Stir in remaining chips and cashew halves. Pour into pie crust.
- Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until set and golden brown. Cool at least 4 hours.
- In small bowl, microwave reserved 2 tablespoons chocolate chips on High 45 to 60 seconds or until melted. Dip large end of each whole cashew into melted chocolate. Place on wax paper-lined cookie sheet and refrigerate 15 to 20 minutes or until chocolate is set.
- In medium bowl, combine whipping cream, 2 tablespoons sugar and the cocoa. Beat until stiff peaks form. Pipe whipped cream around edge of pie; garnish with chocolate-dipped cashews. Store in refrigerator.
Nutrition Facts : Calories 780, Carbohydrate 86 g, Cholesterol 130 mg, Fat 9, Fiber 2 g, Protein 9 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 41 g, TransFat 1/2 g
CHOCOLATE, CASHEW, AND MAPLE PIE
If pecan pie is a crowd pleaser at your Thanksgiving table, try this delectable chocolate and cashew variation.
Provided by Melissa Clark
Categories Chocolate Dessert Bake Thanksgiving Vegetarian Cashew Fall Maple Syrup Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 (9-inch) pie to serve 8 to 10
Number Of Ingredients 19
Steps:
- Make crust:
- In food processor, pulse flour and salt until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and pulse or gently stir with fork until incorporated.
- Squeeze small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, pulsing or stirring until incorporated. Do not overwork dough, or pastry will be tough.
- Turn dough out onto lightly floured work surface, gather into ball, and flatten into disk. Wrap in plastic wrap and chill until firm, about 1 hour. (Dough can be made ahead and frozen up to 1 week. Defrost in refrigerator before proceeding.)
- On lightly floured surface, roll out dough to 12-inch round, then transfer to pie pan. Trim edge, leaving 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with fork, then chill shell 30 minutes. (Shell can be assembled to this point ahead: Wrap entire pan well in plastic wrap and refrigerate up to 2 days, or freeze up to 1 week. Defrost in refrigerator before continuing.)
- While shell chills, preheat oven to 425°F.
- Line shell with foil and fill with pie weights or dried beans, then bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 7 minutes more. Cool on rack.
- Make filling and bake pie:
- In medium saucepan over moderately high heat, simmer maple syrup, uncovered, until reduced to 3/4 cup, about 10 minutes. Carefully whisk in butter (mixture may splatter), then sugar and salt. Remove from heat and let cool to warm room temperature.
- In medium bowl, whisk together eggs and brandy. Whisk egg mixture into cooled maple syrup mixture.
- Preheat oven to 325°F. Spread chopped chocolate in even layer over bottom of prepared crust. Sprinkle nuts in second even layer, then pour filling over nuts. Bake until filling is puffed and center is just set, 45 to 60 minutes. Cool in pan on rack. (Pie can be made up to 1 day ahead. Let cool, then cover loosely and store at room temperature.)
- To serve:
- Using electric mixer, beat crème fraîche until it holds soft peaks. Serve with pie.
CHOCOLATE, CASHEW AND COCONUT PIE
Discover a unique spin on a classic with this Chocolate, Cashew and Coconut Pie recipe! Our Chocolate, Cashew and Coconut Pie is a top contender for the honor of being America's sweetest, nuttiest and most festive pie.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 14 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
- Whisk next 4 ingredients and 1/2 cup cream in medium bowl until blended. Add sugar and flour; mix well. Stir in nuts and coconut. Pour into crust.
- Bake 40 to 45 min. or until top is puffed and lightly browned. Cool completely.
- Microwave chocolate and remaining cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Pour over pie; spread to completely cover pie.
Nutrition Facts : Calories 520, Fat 30 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 80 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
CHOCOLATE CASHEW PIE
Make and share this Chocolate Cashew Pie recipe from Food.com.
Provided by Steve_G
Categories Pie
Time 1h10m
Yield 1 Pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pie crust for one-crust filled pie using 9-inch pie pan.
- Heat oven to 325 F.
- In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat with wire whisk until well blended.
- Reserve 2 tablespoons chocolate chips for topping.
- Stir in remaining chocolate chips and cashew halves.
- Spread evenly in crust-lined pan.
- Bake at 325 F.
- for 45 to 55 minutes or until pie is deep golden brown and filling is set.
- Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
- Cool 2 hours or until completely cooled.
- eanwhile, line cookie sheet with waxed paper.
- In small saucepan, melt reserved 2 tablespoons chocolate chips over low heat.
- Dip each whole cashew in chocolate.
- Place on lined cookie sheet.
- Refrigerate 15 to 20 minutes or until chocolate is set.
- Garnish pie with whipped cream and chocolate-dipped cashews.
- Store in refrigerator.
- To flavor whipped cream, fold in sweetened cocoa mix, grated citrus peel, spices or a favorite liqueur.
GOLDEN CASHEW PIE
This pie is not for those without a sweet tooth. It's very sweet and much in the style of a pecan pie.
Provided by Steve P.
Categories Dessert
Time 1h35m
Yield 1 Nine inch pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve the powdered milk in the 1 cup of water and set aside.
- Place pie crust in 9 inch pan and spread the cashews evenly over the bottom of the crust.
- In a food processor grate the potato until finely chopped adding enough of the reconstituted milk to make it smooth but not very wet; use no less than 2 Tablespoons but no more than 1/4 cup.
- Grate the the lemon rind and add to the potato mixture, if you peel long strips of zest off the lemon without getting any white on it, you can use the food processor to grate the zest too instead of doing it by hand.
- Transfer the potato, lemon mixture to a large mixer bowl;.
- with an electric mixer, beat in the eggs, sugar, syrup, vanilla and salt, beating until smooth.
- Pour the mixture over the cashews in the pie pan and bake in a preheated 375ºF oven for 40 to 50 minutes or until filling is set.
- Check pie crust half way through cooking time, if crust is browning to quickly cover the edges of the crust will foil to stop it from getting to brown before the pie is set.
- Cool thoroughly before cutting, serve plain or with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 594.3, Fat 26.9, SaturatedFat 6.8, Cholesterol 77.4, Sodium 523.4, Carbohydrate 84.4, Fiber 3.3, Sugar 28.2, Protein 10.9
CHOCOLATE CASHEW CLUSTERS
People are crazy about these cashews coated in toffee and three kinds of chocolate. They make gift-giving sweet and simple for me!-Virginia Sauer, Wantagh, NY
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 pounds.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan over low heat, cook and stir the chocolates until melted. Remove from heat; stir in cashews and toffee bits. Drop by tablespoonfuls onto waxed paper. Refrigerate 10-15 minutes or until set. Store in an airtight container.
Nutrition Facts : Calories 101 calories, Fat 7g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 60mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE CASHEW CLUSTERS
Homemade Chocolate Cashew Clusters are easy to make using 5 simple ingredients. These crunchy cashew and toffee bits candies are coated in melted chocolate and are a perfect no-bake confection that can be prepared in 5 minutes.
Provided by Jennifer Fishkind
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Prepare a large sheet pan by lining it with parchment paper and setting it in the refrigerator to chill.
- Use a double boiler or microwave to melt the semi-sweet chocolate chips and dark chocolate chips together.
- Once the chocolate has completely melted, add in the cashews and toffee bits. Mix until the cashews and toffee bits are completely covered in chocolate.
- Use a 2-inch cookie scoop to scoop out mounds of the mixture onto the chilled sheet pan.
- Sprinkle it with sea salt and optional sprinkles.
- Let the clusters set by chilling them in the refrigerator for 20 minutes or by leaving it at room temperature for 45 minutes. They should be hardened so that they stick together and the chocolate is solid.
- Plate and serve.
Nutrition Facts : Calories 205 kcal, Carbohydrate 18 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 5 mg, Sodium 80 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHOCOLATE CASHEW PIE
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Melt and combine the chocolate and butter in a bowl set over simmering water. Remove from the heat and whisk in the corn syrup and sugar. Whisk in the eggs, salt and vanilla. Place the cashews in the pie shell. Pour in the chocolate mixture. Bake for 35-40 minutes, or until the filling is just set. Cool to room temperature. Serve slices with a dollop of whipped cream and garnish with a few whole cashews, if desired.
More about "chocolate cashew pie food"
CREAMY CASHEW TURTLE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (1)Category DessertServings 8Total Time 1 hr 50 mins
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 20 minutes.
- In small microwavable bowl, microwave 1/2 cup of the chocolate chips uncovered on High 30 to 60 seconds, stirring once, until chips can be stirred smooth. Add 1/3 cup of the cashew butter; mix well. Spread chocolate mixture over bottom of cooled pie crust. Sprinkle 3/4 cup of the cashews over chocolate mixture.
- In large bowl, beat cream cheese, remaining 1 cup cashew butter and the caramel topping with electric mixer on medium speed 1 to 2 minutes or until blended. Gently stir in whipped topping until well blended. Spoon and spread cream cheese mixture over cashews. Refrigerate 1 hour.
- In small microwavable bowl, microwave remaining 1/4 cup chocolate chips uncovered on High 30 to 60 seconds, stirring once, until chips can be stirred smooth. Place chocolate in small resealable food-storage plastic bag. Cut off small corner of bag; squeeze bag to drizzle chocolate over pie. Sprinkle with remaining 1/4 cup cashews. Refrigerate at least 30 minutes before serving. Store loosely covered in refrigerator.
RECIPE: CASHEW CHOCOLATE PIE - WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 12Calories 430 per servingTotal Time 1 hr 10 mins
- Melt chocolate in a double boiler or microwave then brush interior of pie crust generously with chocolate, avoiding the fluted edges; set aside.
DECADENT CHOCOLATE MOUSSE PIE RECIPE - UNCONVENTIONAL BAKER
From unconventionalbaker.com
5/5 (3)Category PieCuisine DessertTotal Time 1 hr 5 mins
- Preheat oven to 350F. Oil a 7″ tart pan (the walls should be at least 1½” tall — like this one) with a removable bottom and set aside.
- Process all crust ingredients into a fine sticky crumble in a food processor. Transfer this mixture into the tart pan and press down into an even thin flat crust along the base with your hands. Set aside.
- Blend all filling ingredients until completely smooth in a high power blender. Pour the filling over the crust in the pan and bake in a pre-heated oven for 40 mins. Note: keep an eye out to make sure the top is not burning.
- Remove the pie from the oven and cool on a cooling rack for 30 mins or so, then remove out of the pan. Note: the cake will be domed when it comes out of the oven and will deflate as it cools — this is normal.
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From plumstreetcollective.com
Estimated Reading Time 6 minsTotal Time 25 mins
- For crust, put ingredients in food processor and pulse until just combined. You want ingredients to stick together. Press into the bottom of a 9-10" springform pan and put in freezer while you make the cream.
- For Vanilla Cashew Cream layer, add 1/2 c water to start and additional ingredients for vanilla cream layer. Blend slowly into a cream. If it's too thick to blend, slowly add water as needed. It will be hard to blend because it's so thick but blend it slowly and it will become creamy!
NO-BAKE VEGAN CHOCOLATE CASHEW ... - DEL'S COOKING TWIST
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5/5 (3)Category DessertsCuisine HealthyTotal Time 25 mins
- Place remaining cashews (the ones that are not soaked) or almonds in a food processor and pulse two or three times until the mixture looks like chunky crumbs. Add the pitted dates and pulse again. Add the cocoa powder, melted coconut oil, a pinch of sea salt and pulse a couple of times. The mixture must have some texture in it.
- Place soaked and drained cashews into a food processor, along with coconut milk, maple syrup and sea salt, and blend well. While the motor is running, add melted coconut oil and blend until perfectly smooth and silky.
DARK CHOCOLATE CASHEW BUTTER TART WITH GLUTEN FREE CRUST ...
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5/5 (1)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
- Heat the chocolate chips, coconut milk, and cashew butter in a skillet over low heat (I recommend using a double boiler method to do this to prevent the chocolate from burning — place the skillet on top of a pot of simmering water while you stir the ingredients in the skillet. This provides indirect heat which makes for the perfect melted chocolate!
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5/5 (2)Category DessertCuisine AmericanTotal Time 40 mins
- Combine together soaked cashew nuts and water in a large microwave safe bowl. Heat in microwave for 1 minute. Transfer the heated cashew nuts and water into a high-speed blender and blend until smooth. If it forms air pockets during blending, stop the blender and use a rubber spatula to push and stir the pie filling to get rid of the air pockets.
- Remove the pie filling from the refrigerator before assembling the chocolate pie. Use a hand blender to blend the filling to achieve a fluffy texture. (see picture in post) Fill the pie pan with the filling. Let the pie rest in the refrigerator for another 2 hours before serving. This will make the cutting and serving much easier.
OOEY-GOOEY UNFORGETTABLE CASHEW PIE - THE GOLD LINING GIRL
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5/5 (5)Estimated Reading Time 3 minsCategory DessertTotal Time 1 hr 35 mins
- In a medium bowl, combine flour and salt. Cut in shortening using a knife or pastry blender, until crumbly.
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- In a food processor fitted with an "S" blade, process the almonds and raisins until the mixture begins to stick together.
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From ediblecommunities.com
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- To prepare crust, preheat oven to 350F. Place graham crackers and sugar in food processor and pulse until fine crumbs form. Place butter in 9-inch pie plate and place in oven 5 minutes or until butter melts. Remove from oven, add crumbs to melted butter, and stir until combined. Press mixture into bottom and up sides of plate, forming crust. Bake 12-15 minutes. Cool.
- To prepare filling, beat whipped cream until soft peaks form. Set aside in refrigerator. Combine cream cheese and cashew butter in mixer bowl and beat until creamy and light. Add powdered sugar, brown sugar, and vanilla. Beat well. Add 2 tablespoons butter and beat well. Fold in half of beaten whipped cream. Spoon filling into crust. Dollop with remaining whipped cream and spread. Chill.
- Combine chocolate with remaining 2 tablespoons butter and microwave on low for 3 minutes, stirring a couple times. Chill for 5 minutes. Dollop onto whipped cream and swirl together (chocolate will harden quickly). Place in refrigerator for 3 hours or overnight. Serve cold.
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