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Cashew Tart (Wayne Harley Brachman) Recipe

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Cashew Tart (Wayne Harley Brachman)
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Ingredients
16
Count
Nutrition
1252
Calories
Total time
110
Minutes
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Ingredients:

Directions:

  1. In a large bowl, stir the flour and sugar together. Using a pastry blender or your fingertips, work the butter into the mixture until it resembles coarse meal. Sprinkle on 3 to 4 tablespoons of the eggy water, and mix it in with your fingers until the dough comes together into a ball. Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. Scrape up all the streaks of dough and pile them on top of one another to form a disc. Wrap in plastic and refrigerate for at least 2 hours or overnight.
  2. Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a 9 1/2-inch tart pan with a removable bottom.
  3. On a lightly floured surface, roll the dough into an 11 1/2-inch circle. Fit the dough into the prepared pan. Trim the excess dough to a 1-inch overhang and double the dough over itself to reinforce the sides (save the trimmings for any emergency patchwork). Refrigerate for 20 minutes.
  4. Line the tart shell with aluminum foil and weight down with dried beans or pie weights. Bake for 20 minutes. Remove the foil and bake for 5 minutes longer or until lightly browned. Patch any visible holes in the shell with the reserved dough scraps. Brush the shell with Egg Wash and return to the oven for 5 more minutes, until the wash is shiny and no longer runny. Transfer to a rack to cool and lower the oven temperature to 325 degrees F.
  5. Spread the cashews in the partially baked shell and cover with the Cashew Filling, making sure the nuts are covered. Bake for 30 minutes or until little bubbles appear around the edges of the tart and the center looks barely set. Transfer to a rack to cool.
  6. Egg Wash:
  7. With a fork, mix together the water, flour, and egg yolk in a small bowl to make an egg wash. Cover and refrigerate.
  8. Cashew Filling:
  9. In a large bowl, lightly beat the sugar and eggs together. Add the corn syrup, rum, and vanilla and beat just to a blend. Mix in the melted butter.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1252.22 Kcal (5243 kJ)
Calories from fat 961.23 Kcal
% Daily Value*
Total Fat 106.8g 164%
Cholesterol 473.51mg 158%
Sodium 187.12mg 8%
Potassium 196.85mg 4%
Total Carbs 65.65g 22%
Sugars 43.88g 176%
Dietary Fiber 1.05g 4%
Protein 12.28g 25%
Vitamin A 1.2mg 40%
Iron 1.9mg 11%
Calcium 79.4mg 8%
Amount Per 100 g
Calories 460.86 Kcal (1930 kJ)
Calories from fat 353.77 Kcal
% Daily Value*
Total Fat 39.31g 164%
Cholesterol 174.27mg 158%
Sodium 68.87mg 8%
Potassium 72.45mg 4%
Total Carbs 24.16g 22%
Sugars 16.15g 176%
Dietary Fiber 0.38g 4%
Protein 4.52g 25%
Vitamin A 0.4mg 40%
Iron 0.7mg 11%
Calcium 29.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.7
    Points
  • 36
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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