Sunday, January 24, 2016

Chocolate and Cashew Tart

Two of my favorite ingredient combinations. A little bit sweet and a little bit salty. This is just another one of my decadent recipes that will make you look like a pastry chef when you serve it.

Chocolate and Cashew Tart

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Tart Pan , well buttered.

10 TBS Butter, room temperature
1/2 C + 2 TBS Confectioner's Sugar
2 large Egg Yolks
1 1/2 C Flour
1/4 C Unsweetened Cocoa Powder
3/4 C Heavy Cream
7 oz. Bittersweet Chocolate, chopped
1 C Brown Sugar
Sea Salt
1 C Whole Roasted Cashews. (I roast them in the stove in a dry Cast Iron Skillet)
Chocolate Whipped Cream to garnish.

In a large mixing bowl with a hand mixer:
Confectioner's Sugar (yes, all of it)
Beat 2 minutes.

Beat well to incorporate.

Mix on low speed just until a dough comes together.
Press into the Tart Pan, prick the bottom with the tines of a fork.
Cover with plastic wrap and refrigerate 1 hour.

Bake on a sheet pan for 12 - 15 minutes.
Remove pan to a rack to cool completely.

In a double boiler over simmering water:
Brown Sugar
Whisk until melted and well combined.
Spoon into the Tart Shell.
Refrigerate uncovered for at least 2 hours.

If you haven't already roasted the Cashews, place them in a dry cast iron skillet on the stove.
Roast them on medium heat for about 15 minutes, stirring constantly to prevent burning.
Set aside until ready to serve.

Remove the Tart form the refrigerator just prior to serving.
Sprinkle evenly with Sea Salt, to taste.
Sprinkle with the Whole Cashews.

Serve individual slices topped with Chocolate Whipped Cream.

Peace in the Kitchen!

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