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KusinA Korner - Cashew Boat Tart |
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By Helen Llave - AFF
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Friday, 06 June 2008 |
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CRUST | Ingredients: | 2 cups of unsifted All Purpose Flour
1/2 cup unsalted Butter 1/4 tsp Salt | 1/4 cup White Sugar 2 Egg yolks 24 Boat Tart molds | | | | |
PROCEDURE:
Sift together flour, salt and sugar into a bowl. Add the butter and cut with a pastry blender until butter is broken into fine particles. Then bind with milk. Gather the mixture to form dough. Chill. Roll out about 1/4 inch thick.
Cut with cutter and fit into boat tart shells. Fill with Cashew Nut Filling. Bake at”325° F for 15-20 minutes or golden brown.
CASHEW NUT FILLING Ingredients of Crust: |
| 2 Egg yolks
1/3 cup unsalted Butter, melted
3/4 cup Sugar
2 Tbsps Evaporated Milk
3/4 cup Cashew Nuts, finely chopped
1 Egg White
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Procedure:
Beat egg yolks until thick and lemon-colored. Add sugar, cashew, butter and milk. Set aside. Beat egg white until soft peaks are formed. Fold into egg yolk-cashew mixture. |
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Last Updated ( Wednesday, 16 July 2008 )
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