Tentalaria di Cashupete

Ingredients

• For the crust: For the crust:
• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• ½ cup (113g) unsalted butter, cold and cubed ½ cup (113g) unsalted butter, cold and cubed
• ¼ teaspoon salt ¼ teaspoon salt
• 3-4 tablespoons ice water 3-4 tablespoons ice water
• For the filling: For the filling:
• 2 cups (240g) roasted cashews 2 cups (240g) roasted cashews
• 4 large eggs 4 large eggs
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• ½ cup (100g) granulated sugar ½ cup (100g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg ¼ teaspoon ground nutmeg
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 26g (Saturated Fat: 11g)
• Carbohydrates: 30g (Sugars: 12g)
• Protein: 9g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a food processor, pulse the flour, butter, and salt until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together.
4. 4.
   Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
5. 5.
   Roll out the dough on a lightly floured surface and transfer it to a 9-inch tart pan. Press the dough into the pan and trim any excess.
6. 6.
   In the same food processor, blend the roasted cashews until finely ground.
7. 7.
   In a large bowl, whisk together the eggs, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt.
8. 8.
   Add the ground cashews to the egg mixture and stir until well combined.
9. 9.
   Pour the filling into the prepared crust and smooth the top.
10. 10.
    Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
11. 11.
    Allow the tart to cool before serving. Serve at room temperature or chilled.

Treat your ingredients with care...

• Cashews — Make sure to use roasted cashews for a richer flavor. If using raw cashews, roast them in the oven at 180°C (350°F) for 10-12 minutes until golden brown before blending.

Tips & Tricks

• For a more pronounced nutty flavor, toast the cashews before blending.
• Experiment with different spices such as cardamom or ginger to add a unique twist to the tart.
• Serve the tart with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of indulgence.
• If you prefer a sweeter tart, increase the amount of sugar in the filling.
• Store any leftovers in the refrigerator for up to 3 days.

Serving advice

Serve the Tentalaria di Cashupete tart at room temperature or chilled. Cut it into slices and garnish with a dusting of cinnamon or a few whole cashews for an elegant presentation.

Presentation advice

To enhance the presentation, serve the tart on a decorative platter or cake stand. You can also drizzle a caramel sauce or chocolate ganache over the slices for an added visual appeal.