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Chocolate Cashew Tart

Chocolate Cashew Tart

Yield: 16 servings

Crust

Ingredients

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

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.