Cashew tartlets

 

These cashew filled tarts tastes like cheesecake without the cheese. The cashews can be substituted with almonds.

For the sweet pastry tart shell

9 oz flour

6 oz margarine or salted butter

2 oz sugar

1 egg

Cream the butter with the sugar, add the egg and cream it. Add flour with a wooden spoon until it makes a soft dough. Wrap the dough with a cling film place it in the refrigerator for at least 1/2 hour before use, the dough will be easier to work with. 

While the dough is in the fridge, make the cake filling.

For the cake filling

4 oz slightly powdered cashews

4 oz sugar

2 eggs

4 oz salted butter or margarine

Cream the butter with the sugar, and the eggs. Add the cashews and mix it. Leave this covered in the fridge until the tartlets are ready to be filled.

Do not handle the pastry dough too much as it would be hard to work with. Make about 24 to 26 small balls. Grease small tart tins with oil. Then using your palms flatten the dough and shape it with your fingers to fit the greased small cake tins or muffin tray. Put the cake filling mixture into the uncooked pastry shells using a spoon. The mixture will spread in to the shell while baking so there is no need to spread it evenly. 

Bake in a preheated 350F oven for 15 to 20 minutes until it becomes light golden brown. If the tarts are browning too fast reduce the heat to 325F and leave it for another 5 minutes. 

Leaving it in the hot oven after it is turned off will harden and brown the tarts more, so don't over bake it.