Palawan Cashew Nut Tart

A flaky crust, muscovado filling, plus Palawan's prominent kasuy - it's simply heaven in each bite!

September 2011 | By Jun Jun de Guzman
Palawan Cashew Nut Tart
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Main Ingredient




Preparation Time


Date Published

September 2011

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
3 eggs
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


In a bowl, combine flour, salt, and sugar. Rub in butter and shortening into the mixture.

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.

  Preheat oven to 350ºF.

5   Make the filling: Mix together eggs, corn syrup, sugar, vanilla, cream, salt, and melted butter. Stir until well combined.

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.



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