Cashew Boat Cookie Tarts, Filipino

30m
Prep Time
30m
Cook Time
1h
Ready In


"From pinoyrecipe, these are like tassies, the cookie mold is boat shaped"

Original is 24 servings
  • FOR TART CRUST
  • FOR CASHEW TART FILLING
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (40.8 g)
  • Calories 141.3
  • Total Fat - 7 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 40.9 mg
  • Sodium - 70.5 mg
  • Total Carbohydrate - 18 g
  • Dietary Fiber - 0.4 g
  • Sugars - 11.5 g
  • Protein - 2.1 g
  • Calcium - 14.6 mg
  • Iron - 0.3 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a bowl mix sifted flour, icing sugar, salt, butter and egg until becomes dough and knead.

Step 2

Sprinkle some flour to your working area and knead it to form a ball and wrap in a cling film.

Step 3

Refrigerate the dough for about 25 to 30 minutes or until it is workable state.

Step 4

To make the cashew filling: combine all the filling ingredients and set aside.

Step 5

Preheat oven to 180C (350F).

Step 6

When the dough is ready, cut 24 equal portions and flatten each pastry ball on a flour and place each dough on a prepared tart molds.

Step 7

Press dough in the mold by circular motion, using your thumbs then tidy up the edges with your index fingers.

Step 8

Prick the dough with fork to get rid air pockets and to avoid the dough from shrinking when baking.

Step 9

Prepare the filling and pour about 2/3’s full on each molds.

Step 10

Arrange cashew tarts on a baking tray and bake in a preheated oven for about 20-25 minutes or until pastry turns light brown and filling gets firm.

Step 11

Remove tarts from the oven and let it cool completely,

Step 12

Before removing from the molds to prevent from cracking.

Step 13

Press 2 cashews into top of tart.

Tips


  • Cookie tart molds

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