Decadent, nutty and chocolatey, this make-ahead caramel cashew choc tart is simple to make and a crowd-pleaser that’ll raise your ceremonial dinner to legend standing.
Clean wealthy caramel studded with the satisfying crunch of cashews and topped with a dense layer of darkish chocolate ganache in a case of crumbly shortcrust pastry, this chocolate cake is just not solely scrumptious however simple to make too.
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I’ve just lately fallen into the function of ‘dessert man’ with a gaggle of buddies that meet up for dinner each Tuesday.
They’ll casually knock up a beetroot, feta and rocket salad with caramelised walnuts, slap down a cheese and charcuterie board stuffed with creamy d’affinois and wafer-thin prosciutto, pull out trays of succulent home-made buffalo wings or slice a wonderfully reverse-seared rump cap or large tomahawk steaks as if it have been, nicely, another Tuesday.
Other than the unbelievable meals, the banter on these Tuesday nights is all the time a wholesome bombardment of take-downs and quips, so when the dessert a part of dinner someway fell into my lap, I knew a little bit of effort was wanted.
To date, this caramel cashew choc tart is proving to be the preferred, so I’m glad it’s one I could make forward of time and that it’s fairly simple to place collectively.
Simple Caramel Cashew Choc Tart
Serves 8-10
Substances
– 1-2 sheets of frozen shortcrust pastry
– 200g unsalted roast cashews
– 180g brown sugar
– 115g butter
– 2tsp vanilla extract
– 250ml thickened cream
– 200g darkish chocolate
Technique
1. Match the pastry right into a baking tin (I exploit a 25cm flan tin), trim the perimeters and blind bake at 180°C for 10mins. Take away blind-baking weights and baking paper, and bake for an additional 10-15mins till the pastry is cooked via and golden.
2. On one other baking tray, roast the cashews for 5-10mins till they flip barely golden. Cool in a bowl.
3. Caramel: mix the sugar, butter, vanilla and 160ml of the cream in a pan, convey to the boil then simmer for 8-10mins or till thickened and the caramel coats a metallic spoon.
4. Unfold the cashews over the floor of the pastry then pour the caramel excessive so the nuts sit beneath the floor. Enable to chill—you may put the entire thing within the fridge—till the caramel not wobbles if you transfer the tin.
5. Ganache: break chocolate right into a bowl then boil the remaining cream (85ml). Pour the cream over the chocolate, and stir then whip till mixed and easy. That is now ganache.
6. Unfold chocolate ganache over the caramel in a good layer* then refrigerate for 3 hours or in a single day. Serve in slices with whipped cream, ice cream or simply by itself.
* I additionally prefer to sprinkle a pinch of salt flakes over the caramel earlier than I add the ganache to raise the flavours somewhat, however you don’t must.
If there may be any left over, it’ll maintain within the fridge for round three days.
