Name: Caramel cashew tarts
Cook time: 45 min
Total time: 45 min
Ingredients: 1 1/4 cup (185g) plain flour; 1/4 cup (55g) caster sugar; 125 gram cold butter, chopped coarsely; 1 egg yolk; 2 teaspoon water; 1 cup (150g) roasted unsalted cashews; 1 tablespoon cornflour; 3/4 cup (165g) firmly packed brown sugar; 2 tablespoon (50g) golden syrup; 50 gram butter, melted; 2 eggs; 2 tablespoon cream; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 300 millilitre thickened cream; 1 tablespoon icing sugar

Ingredients

1 1/4 cup (185g) plain flour

1/4 cup (55g) caster sugar

125 gram cold butter, chopped coarsely

1 egg yolk

2 teaspoon water

1 cup (150g) roasted unsalted cashews

1 tablespoon cornflour

3/4 cup (165g) firmly packed brown sugar

2 tablespoon (50g) golden syrup

50 gram butter, melted

2 eggs

2 tablespoon cream

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

300 millilitre thickened cream

1 tablespoon icing sugar

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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