Recipe: Cashew Nut, White Chocolate and Raspberry Tart
Fresh or frozen raspberries really bring this tart to life with the combination of white chocolate and cashew nut, this will be a recipe you will make more than once and can be enjoyed anytime of the day.
Cashew Nut Base
100g Brown sugar
1 cup Flour
1 tsp Baking powder
100g Butter, chopped
200g Cashew Nuts ground
1 egg Whisked slightly
75g Caster sugar
200g White chocolate
1 egg yolk
250g fresh or frozen raspberries
Pre heat NEFF oven to 180oC Circo Therm or Convention oven to Fan Bake on 180oC
Cashew Nut Base
Grease and line the base of a fluted high sided tin with a removable base
In a food processor pulse to form breadcrumbs: sugar, flour, baking powder, and chopped butter. Mix in the ground cashew nuts and the lightly whisked egg to bind all the ingredients together. Do not over mix and leave in a breadcrumb-like texture.
Gently place two-thirds of the mixture into the base and halfway up the side of the tin, lightly press down. Set aside a third of the mixture.
In a large saucepan melt the butter and caster sugar on Induction cooktop level 3 until sugar starts to dissolve. Add chocolate and stir to melt until the mixture comes together.
In a separate bowl, whisk egg and yolk together. Add beaten eggs to the chocolate mixture and reduce heat to Induction setting 2, stirring continuously until the mixture thickens and coats the back of a spoon, leave to cool slightly.
Pour the chocolate mixture over the base. Place raspberries on top of the chocolate mixture and crumble the remaining cashew nut mixture on top.
Place the tart on the middle shelf of the oven. Bake for 30-35 minutes or until golden.