John Myers
Toffee Cashew Crumble Tart
The perfect toffee cashew crumble tart recipe with a picture and simple step-by-step instructions.
- 300 g Flour (double handle)
- 150 g Sugar
- 1,5 Pck. Vanilla sugar
- 150 g Butter
- 1,5 pinch Salt
- 1 Egg size L
- 150 g Cashews
- 180 g Cream toffees (possibly cow sweets)
- 50 g Dried cranberries
- First knead the flour, sugar, vanilla sugar, butter, salt and egg with your hands until everything has combined well but is still slightly crumbly.
- Approx. Pour 1/3 of the dough into a tart pan (26 cm DM) and press down thinly to form a cake base.
- Roughly chop the nuts. Chop the toffees (see my recipe for walnut toffees, or even milk candies) roughly as well. Preheat the oven to 180 °.
- Mix the rest of the dough with the paddle of the hand mixer to create sprinkles. Fold in the nuts, toffees and cranberries and spread on the dough base.
- Put the mold in the middle of the oven and bake for 30 minutes until crispy. Can still be served slightly lukewarm, and for those who don’t have enough calories ………. that’s enough vanilla sauce …… 😉
Facebook Comments