Cashew Tartlets

As far as I am concerned, cashews have it all over pecans any day of the week. These bite-size tarts are only difficult so far as sitting and pushing the dough into those little mini muffin pans. If you get a friend or family member to participate, the work goes quickly and good conversation makes the process less tedious. In order to get the corn syrup mixture neatly into the cups, a few years ago I discovered that squirt bottles really facilitate the process. These are very inexpensive and can be purchased at craft stores such as Michael’s or A.C. Moore. A scissors or X-Acto knife will allow you to cut the hole at the top of the bottle as wide as you wish to achieve a good flow and a wide-tube funnel allows you to fill the bottle from the mixing bowl easily.

Cashew Tartlets

Pastry

• 1 stick (1/2 cup unsalted butter)
• 1/2 cup sugar
• 1 large or extra large egg
• 1 tsp. pure vanilla extract
• 2 cups all-purpose flour
• non-stick cooking spray

In a large mixing bowl, at medium speed, beat butter until softened. Beat in sugar until light and fluffy.

Add egg and vanilla and beat until well mixed.

Reduce speed to low and gradually beat in flour until a dough forms.

Press small balls of dough into non-stick-spray-coated mini muffin cups.

Filling

• 3 large or extra-large eggs, lightly beaten
• 1 cup light corn syrup
• 1 cup sugar
• 2 Tbsp. unsalted butter, melted
• 1 tsp. pure vanilla extract
• 2-1/2 cups coarsely chopped cashews (approximately)
• 36 whole cashews (approximately)

Preheat oven to 350°F.

In medium bowl, beat together eggs, corn syrup, sugar, butter, and vanilla until well blended.

Spoon about 1 heaping teaspoon chopped cashews into each pastry-lined cup.

Top each with a whole cashew.

Spoon or squeeze about 2 teaspoons of the corn syrup mixture over cashews in each muffin cup.

Bake 20-25 minutes, or until a wooden toothpick inserted in center comes out clean and tarts are lightly browned. Cool in pans for 5 minutes.

While still warm, use a small, thin-bladed knife to remove tart from pans.

Store in a tightly covered container.

These freeze beautifully.

Makes about 3 dozen.