Cashew Boat Cookie Tarts, Filipino

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.