Friday, December 2, 2011

Cashew Chocolate Tarts

24 tart shells
1/3 cup corn syrup
2 tbsp firmly packed light brown sugar
1 tbsp unsalted butter, melted
½ tsp vanilla extract
1 large egg
½ cup unsalted cashew pieces (or pecans)
2/3 cup coarsely chopped white chocolate baking wafers
¼ cup coarsely chopped dark chocolate baking wafers
white & chocolate wafers for garnish

Preheat the oven to 350F. Spread tart shells onto a baking sheet. Mix together the corn syrup, light brown or yellow sugar, melted butter and vanilla extract. Add the egg and mix smooth. Stir in the nuts and chopped chocolate (but not the whole wafers for garnishing). Spread evenly in the tart shells. The filling will be about 1/4-inch from the top. Don’t over fill. Bake about 25 minutes on the middle rack. The filling will puff as it bakes (it will flatten again during cooling) and turn lightly golden. Remove from oven. Wait until the filling subsides (about 2 minutes) and while the tart is still warm, decorate the top of each tart – if you like –with one chocolate wafer of each colour; slightly overlap the two in the center of each tart. The wafers will melt slightly and stick to the tops. Cool the tarts completely (the chocolate wafers will harden again) before transporting. Keeps well for up to two days ahead in a sealed container.

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