Maple-cashew Mini Tarys

By á-1024

Yield:

12 mini-tarts
Nutrients per serving:

(1 mini-tart): Calories 270, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 40 mg,
Carbohydrate 33 g, Protein 4 g, Sodium 160 mg, Fiber 0 g

Cook’s Tips:

To create pastry shells with the prettiest fluted edges, it's best to shape them before placing
them into the Muffin Pan. After shaping each shell, immediately place it into the pan well.

A mixed nut blend that does not contain peanuts can be substituted for the cashews, if desired.

Serve these pretty tarts in place of pecan pie for the holidays.

Ingredients

• Ingredients:
• Maple-Cashew Mini-Tarts
• 1 cup (250 mL) salted cashews
• 2 eggs
• ½ cup (125 mL) packed dark brown sugar
• ½ cup (125 mL) pure maple syrup (do not
• use maple-flavored pancake syrup),
• divided
• 1 tbsp (15 mL) butter, melted
• 1 tsp (5 mL)
• Double-Strength
• Vanilla
• 1 pkg (15 oz/350 g) refrigerated pie
• crusts (2 crusts), softened according
• to package directions

Preparation

Step 1

Directions:

1. Preheat oven to 375°F (190°C). Coarsely chop cashews with

Food Chopper. In Classic Batter
Bowl

, combine eggs, brown sugar, ⅓ cup (75 mL) of the maple syrup, butter and vanilla. Whisk
with

Stainless Whisk until smooth. Stir cashews into egg mixture; set aside.
2. Unroll one pie crust onto

Pastry Mat. Using wide end of clear Food Chopper collar, cut out six
pastry circles. (Circles will measure 3¾ in./9.5 cm. Discard remaining dough.) Pinch edges of circles

inward at ½-in. (1-cm) intervals, creating ruffled shells. Place shells into

Muffin Pan wells; repeat
with remaining pie crust.

3. Stir cashew mixture until combined; pour evenly into shells until two-thirds full. Bake 18-21

minutes or until shells are golden brown. Remove pan from oven to

Stackable Cooling Rack; cool
completely. Brush tops of tarts with remaining maple syrup.