Sunday, November 28, 2010

Maple Cashew Mini-tarts... Decadence!

I recently signed up again as a Pampered Chef Consultant and thought it would be helpful to test a recipe to get back in the groove.  I chose Maple Cashew Mini-tarts. The idea of salty, creamy cashews with real maple syrup sounded too good to be true. 

The recipe is easy and quick, however I am not usually a baker, so although they look good, the promotional picture looks so much better.

I shopped around for the best deal on maples syrup and actually bought some at Wal-Mart, 12 oz for about $7, so not bad, but if I am going to make more I would definitely go to Vitamin Cottage and pick up the 32 oz bottle for $17. 

I hope you enjoy it and I hope you let me know if you give it a try!

Pampered Chef Maple Cashew Mini-tarts

1 cup (250 mL) salted cashews
2 eggs
1/2 cup (125 mL) packed dark brown sugar
1/2 cup (125mL) pure maple syrup (do not use maple-flavored pancake syrup), divided
1 tbsp (15mL) butter, melted
1 tsp (5mL) Double Strength Vanilla
1 pkg (15oz/350mL) refrigerated pie crusts (2 crusts), softened according to package directions
  1. Preheat oven to 375°F (190°C). Coarsely chop cashews with Food Chopper. In Classic Batter Bowl, combine eggs, brown sugar, 1/3 cup (75 mL) of the maple syrup, butter and vanilla. Whisk with Stainless Whisk until smooth. Stir cashews into egg mixture; set aside.
  2. Unroll one pie crust onto Pastry Mat. Using wide end of clear Food Chopper collar, cut out six pastry circles. (Circles will measure 33/4 in./9.5 cm. Discard remaining dough.) Pinch edges of circles inward at 1/2-in. (1-cm) intervals, creating ruffled shells. Place shells intoMuffin Pan wells; repeat with remaining pie crust.
  3. Stir cashew mixture until combined; pour evenly into shells until two-thirds full. Bake 18-21 minutes or until shells are golden brown. Remove pan from oven to Stackable Cooling Rack; cool completely. Brush tops of tarts with remaining maple syrup.
Yield: 12 mini-tarts
Nutrients per serving: (1 mini-tart): Calories 270, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 40 mg, Carbohydrate 33 g, Protein 4 g, Sodium 160 mg, Fiber 0 g
Cook’s Tips: To create pastry shells with the prettiest fluted edges, it’s best to shape them before placing them into the Muffin Pan. After shaping each shell, immediately place it into the pan well.
A mixed nut blend that does not contain peanuts can be substituted for the cashews, if desired.
Serve these pretty tarts in place of pecan pie for the holidays.
© 2010 The Pampered Chef used under license.

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