Roasted Cashew and Chocolate Easter Tart
Perfect modern Easter treat for the whole family to try. Simple to make with only 4 steps.
1 Mixing Bowl
1 Baking Tray
- 1 1/3 Cup Plain Flour
- 1/3 Cup Self Raising Flour
- 1 Cup Coconut
- 3/4 Cup Brown Sugar
- 180 Grams Butter, melted
- 2 Cups JC's Premium Natural Cashews
- 300 Mls Thick Pure Cream
- 30 Grams Butter
- 200 Grams Dark Chocolate, chopped
- 200 Grams Milk Chocolate, chopped
- JC's Premium Natural Cashews
- Mini Speckled Chocolate Eggs
- Caramel Centred Mini Eggs
- Thick Cream
In a bowl combine the sifted flours, coconut, sugar and butter and mix well. use a spoon to press the mixture firmlyinto the sides first and then base of a greased 28cm fluted tart tin. Bake at17°C FF for 20-25 minutes or until cooked and golden. Cool.
Meanwhile place the cashews onto a tray and bake for 10-15 minutes or until fragrant and golden. Allow to cool then chop roughly.
Combine the cream and butter in asmall saucepan and bring just up to the boil. Pour the cream into a bowl add the chocolate and whisk until melted and smooth. Allow the chocolate mixture to thicken at room temperature then stir through the chopped cashews. Pour the mixture into the prepared base, scatter over some extra cashews and allow to firm at room temperature before placing into the fridge until required.
Prior to serving allow the tart to stand at room temp for 30-40 minutes. Decorate with a variety of eggs and servesliced with a dollop of cream.