A flaky crust, muscovado filling, plus Palawan's prominent kasuy - it's simply heaven in each bite! (Click to find more cashew recipes)
Serves 6 to 8
Prep Time 1 hour,
plus 1 hour resting time
Baking Time 45 minutes
For the crust
1 cup all-purpose flour
1/2 teaspoon salt
11/2 tablespoons sugar
1/4 cup butter, cold and cut into cubes
1/4 cup shortening
4 to 5 tablespoons ice water
(Click for step-by-step guide: How to Make Basic Pie Crust)
For the filling
1 cup dark corn syrup
1/2 cup muscovado sugar or brown sugar
1 teaspoon vanilla
1/2 cup heavy cream
1/4 teaspoon salt
2 tablespoons melted butter
1 1/2 cups cashew nuts
1 In a bowl, combine flour, salt, and sugar. Rub in butter and shortening into the mixture.
2 When mixture becomes crumbly, add just enough ice water for mixture to come together. Rest in the refrigerator for 30 minutes.
3 Roll out mixture into a 12x14-inch round. Transfer to a tart pan with a removable bottom. Rest again for another 20 minutes in the refrigerator.
4 Preheat oven to 350ºF.
5 Make the filling: Mix together eggs, corn syrup, sugar, vanilla, cream, salt, and melted butter. Stir until well combined.
6 Remove tart pan from the refrigerator. Sprinkle cashew nuts on the crust, then pour in fi lling. Bake for 45 minutes or until center of tart is firm. Cool on a wire rack for 1 hour before slicing.
Photography by Miguel Nacianceno | Food Styling by Jun Jun de Guzman | Prop Styling by Elaine P. Lim
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