Salted Caramel Cashew Tart

• Vegetarian

• Refrigerated

  • 4 Egg yolks

• Condiments

  • 4 tbsp Corn syrup, light

• Baking & Spices

  • 1 cup All-purpose flour
  • 20 tbsp Granulated sugar
  • 1 Sea salt, coarse

• Nuts & Seeds

  • 1 1/2 cups Cashews, roasted salted

• Dairy

  • 4 tbsp Butter, unsalted
  • 1/2 cup Butter unsalted butter
  • 1/4 cup Heavy cream

• Liquids

  • 4 tbsp Water

Found on sweetrecipeas.com

Description

Ingredients

• For the tart shell:
• 1 cup all-purpose flour
• 4 TBSP granulated sugar
• ½ cup butter unsalted butter, cut into small pieces
• 4 egg yolks
• For the filling:
• 1 cup granulated sugar
• 4 TBSP water
• 4 TBSP light corn syrup
• 4 TBSP unsalted butter
• ¼ cup heavy cream
• 1 1⁄2 cups roasted salted cashews
• Coarse sea salt

Directions

• Preheat oven to 375°.
• Whisk together flour, sugar, and the table salt in a small bowl (or use food processor)
• Add the butter.
• Using a pastry blender, cut butter into flour mixture until mixture resembles coarse meal. You can also use a food processor and pulse.
• Add egg yolks.
• Knead lightly until dough comes together or use the pulse setting.
• On a well-floured surface, roll into a 10-inch circle.
• Place circle of dough into a tart pan with a removable bottom.
• Press dough against sides of the pan.
• Trim away and discard excess dough.
• Chill shells until firm, 15 minutes.
• Bake pastry shell 15-20 minutes; cool.
• Place sugar, water, and corn syrup in a small skillet over medium heat.
• Swirl pan lightly to mix.
• Simmer mixture until it turns the color of iced tea, about 5 minutes.
• Remove caramel from heat; stir in the butter.
• Add cream; stir until caramel is smooth.
• Add cashews; pour caramel filling evenly into baked tart shells.
• Sprinkle with extra sea salt if desired.
• Allow tart to cool completely.
• It’s going to have a candy bar texture. You can cut it easily but the caramel will not run…will be more like the inside of a Snickers bar.