- 12
- 30 mins
- 48 mins
Ingredients
- 1 cup salted cashews
- 2 eggs
- 1/2 cup packed dark brown sugar
- 1/2 cup pure maple syrup (do not use maple flavored pancake syrup) divided
- 1 Tbsp. butter, melted
- 1 tsp. Double strength vanilla
- 1 pkg refrigerated pie crusts (2 crusts), softened according to package directions.
Preparation
Step 1
1. Preheat oven to 375 degrees. Coarsely chop cashews with food chopper. In classic batter bowl, combine eggs, brown sugar, 1/3 cup of maple syrup, butter and vanilla. Whisk with 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 3 3/4 in discard remaining dough.) Pinch edges of circles inward at 1/2 inches intervals, creating ruffed shells. Place shells into muffin pan wells; repeat with remaining pie crusts.
3. Stir cashew mixture until combined; pour evenly into shells until two-thirds full. Bake 18-21 mnutes or until shells golden brown. Remove pan from oven to cooling rack; cool completely. Brush tops of tarts with remaining maple syrup.