Chocolate Cashew Tart

Chocolate Cashew Tart

Chocolate and nuts make one of the best combinations. This recipe originally called for pine nuts, however, Mark has a thing for cashews. You should be able to change out the cashews for about any other nut you like with good results. The same is true of the orange liqueur and apricot jam. If you don’t like orange, switch out the liqueur and jam to raspberry extract and jam, or any other combination that you like. If you don’t use alcohol in your baking feel free to replace it with an extract of your choice (just be sure to add some water to make the same volume of liquid called for in the orange liqueur).

Chocolate Cashew Tart Ingredients

The recipe and detailed instructions are at the end of this post. For this recipe, we need granulated sugar, unsalted butter, eggs, vanilla extract, bread flour, semisweet chocolate, zest of an orange, toasted cashews, orange liqueur, salt, apricot jam, and ganache. Looks like we have it all. Ready, set, bake…

Combine the sugar, butter, egg, and vanilla in a mixing bowlMix at low speed until combinedAdd the flour Mix until the dough is smooth

Combine the sugar, butter, egg, and vanilla in a mixing bowl; with the dough hook, mix at low speed until combined. Add the flour and mix until the dough is smooth.

latten the dough between two pieces of parchment paper Roll out the dough to 1/4 inchLine the panLine the pan. Reserve in the refrigerator

Flatten the dough between two pieces of parchment paper and press out as flat as possible. Refrigerate for at least 30 minutes, or until firm enough to work with. Roll out the dough to 1/4 inch thick and line an 11-inch diameter tart pan. Reserve in the refrigerator (it must be cold before filling).

Put the chocolate, butter and orange zest in a heat resistant bowl Melt together over a double boiler Melt together over a double boilerGrind sugar and cashewsGrind sugar and cashews

Put the chocolate, butter and orange zest in a heat-resistant bowl. Melt together over a double boiler. Set aside and keep warm. Grind the cashews with one and a half ounces of sugar to a fine flour-like consistency. If you grind too much you will end up with cashew butter, so be careful not to grind past the flour stage.

Whip the egg yolks to the ribbon stageWhip the egg yolks to the ribbon stagemix in the orange liqueurmix in the orange liqueur

Whip the egg yolks to the ribbon stage and mix in the orange liqueur.

Whip the egg whites and the salt to a foamWhip the egg whites and the salt to a foamAdd sugar to soft peaksAdd sugar to soft peaks

Whip the egg whites and the salt to a foam. Gradually add the sugar and whip to soft peaks.

Combine the nut mixture with the chocolateCombine the nut mixture with the chocolateAdd the egg yolksAdd the egg yolks

Combine the nut mixture with the chocolate. Add the egg yolks.

Fold in the egg whitesFold in the egg whitesSpread the apricot jam over the bottom of the cold short dough lined panSpread the apricot jam over the bottom of the cold short dough lined pan

Fold in the egg whites. Spread the apricot jam over the bottom of the cold dough-lined tart pan.

Pour the chocolate mixture into the lined and jam covered crustBake Warm the ganache until its melted and liquid, then spread it quickly over the top of the tart Warm the ganache until its melted and liquid, then spread it quickly over the top of the tartSprinkle the remaining cashews over the top and allow to set

Pour the chocolate mixture into the lined and jam covered crust. Bake at 350°F (175°C) for about 35 minutes. Let the tart cool. Remove the tart from the pan. Warm the ganache until it’s melted and liquid, then spread it quickly over the top of the tart. Sprinkle the remaining cashews over the top and allow to set.

Use any ganache you like. I used the ganache I posted last week (5/05/2010).

Chocolate Cashew Tart

Recipe: Chocolate Cashew Tart

Adapted from Chocolate-Pine Nut Tart; The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th EditionPrint Recipe
Yield: 16 servings

Crust

Ingredients

  • 2 ounces (40 g) granulated sugar
  • 4 2/3 ounces (133 g) unsalted butter, at room temperature
  • 1/3 (17 g) an egg
  • Splash of vanilla extract (1/16 teaspoon/1 ml)
  • 5 2/3 ounces (162 g) bread flour

Instructions

  1. Combine the sugar, butter, egg, and vanilla in a mixing bowl; with the dough hook, mix at low speed until combined.
  2. Add the flour and mix until the dough is smooth.
  3. Flatten the dough between two pieces of parchment paper and press out as flat as possible. Refrigerate for at least 30 minutes, or until firm enough to work with.
  4. Roll out the dough to 1/4 inch (3 mm) thick and line an 11 inch (27.5 cm) diameter tart pan. Reserve in the refrigerator.

Filling

Ingredients

  • 7 1/2 ounces (128 g) semisweet chocolate
  • 4 ounces (113 g) unsalted butter
  • Grated zest of 1 orange
  • 3 ounces (85 g) toasted cashews
  • 3 ounces (85 g) and 1 teaspoon (5 g) granulated sugar
  • 3 egg yolks
  • 2 tablespoons (30 ml) orange liqueur
  • 3 egg whites
  • 1/2 tsp (2 1/2 g) salt
  • 2 ounces (58 g) smooth apricot jam
  • 4 ounces (113 g) ganache

Instructions

  1. Preheat oven to 175 degrees C.
  2. Put the chocolate, butter and orange zest in a heat-resistant bowl. Melt together over a double boiler. Set aside and keep warm.
  3. Reserve an ounce (28 g) of the cashews for the topping. Grind the remainder with one and a half ounces (42 g) sugar to a fine flour-like consistency.
  4. Whip the egg yolks to the ribbon stage and mix in the orange liqueur.
  5. Whip the egg whites and the salt to a foam. Gradually add another once and a half (42 g) sugar and whip to soft peaks.
  6. Combine the nut mixture with the chocolate. Add the egg yolks, then fold in the egg whites.
  7. Spread the apricot jam over the bottom of the cold dough-lined tart pan. Pour in the chocolate mixture.
  8. Bake at 350°F (175°C) for about 35 minutes. Let the tart cool.
  9. Carefully remove the tart from the pan. Warm the ganache until it’s melted and liquid, then spread it quickly over the top of the tart. Sprinkle the remaining cashews over the top and allow to set.

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