Also it's an ode to my favourite plates seen below, which I bought from a cafe in Shoreditch London, Maison Trois Garçon - though they had only 4, so im on the lookout for more if anyone happens across some. Im willing to pay handsomly. Or at least pay something.
This post I am submitting for the Sweet New Zealand monthly blogging event - you should go check it out, where New Zealand based and international New Zealanders (like myself) showcase their sweet treats for the month. This month it is hosted by moveloveeat and you can check them all out at the end of the month here.
Recipe: Cashew + Caramel Tart
Makes one 8 inch tart, perfect for 4-6 people
(From David Lebovitz' My Paris Kitchen, which you can tell has been getting quite the workout in my house!)
This chocolate tart base makes enough for two 8 inch tarts, or one full sized tart.
6 Tbsp salted butter at room temperature
1 cup plain flour
1/4 cup icing sugar
1 large egg yolk
1/3 cup dutch cocoa powder
Pinch of salt
In a a bowl, either in a stand mixer or electric hand beater, beat butter and sugar until smooth.
Add the egg yolk and mix to combine completly.
Add to the butter mixture the flour, cocoa and pinch of salt. and mix until dough is formed.
Wrap in cling film and let rest for 1/2 hour.
After this, using your hand press half the dough into a well greased tart tin.
Place in oven at 200c or 400f with baking paper overtop and baking weights or rice in it, for around 10 minutes. Take tart out of the oven and set aside.
1 14oz (397g) tin of sweetened condensed milk
3 tablespoons of golden syrup
50 grams of butter
Pinch of salt
3/4 cup roughly chopped cashew nuts (or alternative nut if thats what you have handy)
Place the condensed milk, butter, salt and golden syrup in a pot, and heat slowly until just boiling, making sure you keep stirring constantly with a flat wooden spoon or something similar.
NB: The trick here is you need to constantly stop the sugars from burning on the bottom of the pot, so a whisk wont do.
Once it has come to the boil, keep stirring for a couple of minutes, then poor the caramel into the tart case.
Scatter the cashew nuts over the top, and put the tart back in the oven at 200c or 400f for a further 8-10 minutes, being careful to watch to make sure the cashews dont burn.
Take out of the oven and leave to cool to room termperature.
Serve with some good vanilla icecream as a dessert, or just eat over the next few days as and when the urge takes you.