Chocolate Cashew Tart Food

CASHEW-COCONUT TART IN CHOCOLATE CRUST

Steps:

• For crust:
• Spray 11-inch-diameter tart pan with removable bottom with nonstick spray. Blend flour, sugar, cocoa, and salt in processor 5 seconds. Add butter and blend until moist sandy texture forms. Add 1 1/2 tablespoons ice water and blend until dough comes together. Press dough evenly onto bottom and up sides of prepared pan. Chill crust 30 minutes.
• Preheat oven to 350°F. Place crust on baking sheet. Bake crust until dry-looking and slightly puffed, about 18 minutes. Cool crust on rack completely. Maintain oven temperature.
• For filling:
• Bring brown sugar, cream, maple syrup, and ginger to boil in heavy medium saucepan over medium-high heat, whisking gently until sugar dissolves. Attach candy thermometer to side of pan. Adjust heat to maintain low boil; cook until thermometer registers 222°F, whisking occasionally, about 8 minutes. Mix in cashews and coconut. Cool 20 minutes.
• Place chopped chocolate in small microwave-safe bowl. Cook at medium setting in 15-second intervals until soft and beginning to melt. Stir until completely melted and smooth. Brush enough chocolate over inside of crust to coat completely. Freeze crust until chocolate is cold and hard, about 15 minutes (reserve remaining melted chocolate for garnish).
• Pour filling into crust. Place tart on rimmed baking sheet. Bake until filling is beginning to darken on top and is bubbling thickly, about 35 minutes. Transfer tart to rack. Cool completely. Remelt reserved chocolate in microwave. Drizzle chocolate over tart in lacy pattern. (Can be made 1 day ahead. Cover; store at room temperature.)

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.

CASHEW TART

Steps:

• In a large bowl, stir the flour and sugar together. Using a pastry blender or your fingertips, work the butter into the mixture until it resembles coarse meal. Sprinkle on 3 to 4 tablespoons of the eggy water, and mix it in with your fingers until the dough comes together into a ball. Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. Scrape up all the streaks of dough and pile them on top of one another to form a disc. Wrap in plastic and refrigerate for at least 2 hours or overnight.
• Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a 9 1/2-inch tart pan with a removable bottom.
• On a lightly floured surface, roll the dough into an 11 1/2-inch circle. Fit the dough into the prepared pan. Trim the excess dough to a 1-inch overhang and double the dough over itself to reinforce the sides (save the trimmings for any emergency patchwork). Refrigerate for 20 minutes.
• Line the tart shell with aluminum foil and weight down with dried beans or pie weights. Bake for 20 minutes. Remove the foil and bake for 5 minutes longer or until lightly browned. Patch any visible holes in the shell with the reserved dough scraps. Brush the shell with Egg Wash and return to the oven for 5 more minutes, until the wash is shiny and no longer runny. Transfer to a rack to cool and lower the oven temperature to 325 degrees F.
• Spread the cashews in the partially baked shell and cover with the Cashew Filling, making sure the nuts are covered. Bake for 30 minutes or until little bubbles appear around the edges of the tart and the center looks barely set. Transfer to a rack to cool.
• With a fork, mix together the water, flour, and egg yolk in a small bowl to make an egg wash. Cover and refrigerate.
• In a large bowl, lightly beat the sugar and eggs together. Add the corn syrup, rum, and vanilla and beat just to a blend. Mix in the melted butter.

SALTED CASHEW-BITTERSWEET CHOCOLATE TART

Steps:

• Heat oven to 450°F. Place pie crust in 9-inch tart pan with removable bottom. DO NOT PRICK CRUST. Bake 10 to 12 minutes or until light golden brown. (Check crust after 5 minutes; if crust puffs in center, flatten gently with back of wooden spoon.) Cool completely, about 20 minutes.
• Meanwhile, in 2-quart saucepan, heat whipping cream over medium-high heat just to boiling. Remove from heat; stir in chocolate with whisk until smooth. Stir in 1/2 cup chopped cashews. Pour into cooled baked shell. Refrigerate 2 hours or until firm.
• Spread dulce de leche over chocolate layer. Sprinkle 2 tablespoons cashews and the salt evenly over top. Remove tart from side of pan. Store in refrigerator.

CHOCOLATE CASHEW CARAMEL TART

Steps:

• Heat oven to 350°F. Press cookie dough in bottom and up side of ungreased 11-inch tart pan with removable bottom. Refrigerate 15 minutes. Bake 15 to 18 minutes or until set. Dough will puff while baking but will hold its shape when set.
• In 1-quart saucepan, cook caramels and 1/4 cup of the whipping cream over low heat, stirring frequently, until melted and smooth. In medium bowl, place cashews. Pour 1/4 cup caramel mixture over cashews; toss until completely coated. Set aside. Cool remaining caramel mixture 5 minutes. Pour over baked tart shell; refrigerate 30 minutes.
• In medium bowl, place chocolate chips. In 1-quart saucepan, heat remaining 1 1/4 cups whipping cream to boiling. Remove from heat; pour over chocolate chips. Let stand 2 minutes; stir gently until smooth. Pour mixture over caramel layer in tart shell; let stand 15 minutes. Break apart cashews; place on tart. Sprinkle with salt. Refrigerate 2 hours or until set. Store leftovers in refrigerator.

CHOCOLATE CASHEW CRANBERRY TART

Steps:

• Preheat oven to 425 degrees F.
• Make pie crust as directed on box for One-Crust Filled Pie, using a 10-inch tart pan with removable bottom, then trim the edges.
• Bake 9 to 11 minutes or until lightly browned & dry in appearance. If crust puffs in center, flatten gently with back of wooden spoon.
• Sprinkle just 1 cup of the chocolate chips over the hot crust, then let stand 5 minutes to soften, before gently spreading the chocolate over the crust. Refrigerate to let the chocolate set.
• Reduce oven temperature to 375 degrees F.
• In a 2-quart saucepan & over medium-high heat, bring the sugars, corn syrup & cream to a full rolling boil, then cook 8 to 10 minutes, stirring frequently, until mixture thickens & starts to turn a slightly darker caramel color.
• Remove from heat & stir in vanilla & dried cranberries, then let stand 15 minutes, before stirring in the cashews.
• Spoon this mixture over the chocolate in the pie crust, & bake 20 to 25 minutes or until filling is bubbly & cashews are golden brown.
• In a microwavable bowl, heat the remaining 1/4 cup of chocolate chips on high for 1 to 1 1/2 minutes or until melted, stirring twice.
• Drizzle this chocolate over the tart, then let it cool completely, about 2 hours.
• Refrigerate 1 hour or until chocolate is set, & after that it's ready to eat & enjoy!
• Cover & refrigerate any remaining tart.