Friday, May 13, 2005

Cashew Chocolate Tartlets

Cashew Chocolate Tartlets (Adapted from Land O Lakes)

For the crust

1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1 large egg
1 teaspoon vanilla extract

For the filling

1/2 cup mini semi-sweet chocolate chips
3/4 cup confectioners' sugar
5 tablespoons unsalted butter
1/4 cup Lyle's Golden Syrup (can use light or dark corn syrup)
1/8 teaspoon salt
3/4 cup coarsely chopped cashews *we used lightly salted

To prepare the crust

Preheat oven to 350

In a large mixing bowl, add flour, sugar, salt, butter, egg and vanilla - beat until the mixture forms a dough.

Scoop out 1 level tablespoon of dough - place into the well of a miniature muffin tin and press onto the bottom and up sides. Repeat process, making a total of 36 miniature crusts. Place into the oven and bake until edges are lightly browned, about 10 to 14 minutes. Remove and immediately scatter 1/2 teaspoon mini chocolate chips into each crust.

To prepare the filling

In a small saucepan, add confectioners' sugar, butter, syrup and salt. Place over medium heat and cook, stirring constantly, until mixture just comes to a boil, about 5 minutes. Remove from the heat and stir in nuts.

Measure out 1 level teaspoon and pour into each crust. Place into the oven and bake for 5 minutes - remove and let cool on a wire rack for 5 minutes. Carefully loosen crust and remove the tarts to a wire rack to cool completely. Dust with extra confectioners' sugar, if desired.

Makes 36 miniature tarts.

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  1. AMG&M - We used lightly salted cashews.

  2. Those look fantastic! I recently used the same technique to make miniature blueberry and peach pies. For the top, I used a mini cookie cutter with a butterfly shape. It worked like a charm.

    Love, love, love your blog.

  3. Deb - Thank you! I'll have to check out those pies!