Cashew Nut Tarts
Вставка
- Опубліковано 28 лип 2022
- Tarts used to be very popular when I was still learning to bake. They did not require expensive equipment or tools. And they keep very well at room temperature. I know because I used to make them to sell so I can save money to buy a mixer.
I used to make the tart shells using a pie crust recipe but through the years I have changed it a simple cookie crust recipe which for me is easier to handle and make though it is not flaky as a pie crust should be.
For those who want to sell, you can prepare the crust. Press them in the molds and then freeze them for future orders. If you do not have plenty of tart shell molds, you can prebake the crust and freeze them. Just make sure that you store the prebaked crust well so they do not break.
When you feel like making tarts or when you have an order, you can just easily take out the tart shells from the freezer (no need to thaw) and fill and bake.
There are making kinds of filling that you can use. For now, I am just showing you a simple cashew nut tart filling. I will be showing you other tart fillings in future video tutorials.
I have many recipes to share with you. If you liked this video, don't forget to LIKE, SHARE, and SUBSCRIBE to my youtube channel for more cooking and baking videos!
My UA-cam Channel : / chefroseofcaroandmarie...
Facebook Page: / caroandmarie
Twitter : / caroandmarieceb
Instagram : / _caroandmarie
Please do not skip the ads. This will help me produce more videos for you to enjoy.
The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
My video tutorials use English as a medium of instruction to address a global audience.
Profile Pic Credits to Ted Madamba
Link to my other videos:
FAVORITE PINOY SANDWICHES - • Favorite Pinoy Sandwiches
LUMPIA SARIWA - STREET FOOD STYLE - • Lumpia Sariwa - Street...
CARAMEL CAKE - • Caramel Cake
TOASTED SIOPAO - • Toasted Siopao
BUKO PIE - • Buko Pie
BROOKIE CUPS - • Brookie Cups
CRISPY CALAMARI-ITALIAN STYLE - • Crispy Calamari - Ital...
NO-BAKE AVOCADO CHEESECAKE - • No-Bake Avocado Cheese...
OSLOB GETAWAY PART II - • Oslob Getaway Part II
OSLOB GETAWAY PART I - • Oslob Getaway Part I
CREAM CHEESE DONUTS - • Cream Cheese Donuts
PALAMIG - • Palamig
CEBU MASI - • Cebu Masi
STEAMED FISH CHINESE STYLE - • Steamed Fish Chinese S...
JACKFRUIT CURRY - • Jackfruit Curry
THAI SPRING ROLLS - • Thai Spring Rolls
PUTO BUMBONG DE LECHE - • Puto Bumbong de Leche
SIOPAO - • Siopao
MOIST CHOCOLATE MAYONNAISE CAKE - • Moist Chocolate Mayonn...
FLAVORED PALITAO AND MASIKOY - • Flavored Palitao and M...
HAMBURGER BOMBS - • Hamburger Bombs
CHICKEN & MUSHROOM RICE - • Chicken and Mushroom Rice
PANCIT PUTI - • Pancit Puti
BA CHANG - • Ba Chang
PIANONO - • Pianono
BUTTER COOKIES - • Butter Cookies
CARAMEL BARS - • Caramel Bars
BIBINGKA BISAYA 3 WAYS - • Bibingka Bisaya 3 ways
RED VELVET CAKE - • Red Velvet Cake
SIZZLING POCHERO/BULALO - • Sizzling Pochero / Bulalo
NO OVEN PIZZA - • No Oven Pizza
CHINESE FRESH EGG NOODLES - • Chinese Fresh Egg Noodles
JELLY AND SAGO FRUIT COOLER - • Jelly and Sago Fruit C...
DARK FUDGY CHEWY BROWNIES WITH SHINY CRACKLED TOP - • Dark Fudgy Chewy Brown...
BINAGOONGANG BABOY - • Binagoongang Baboy
CHOCOLATE CHIP COOKIE CAKE - • Chocolate Chip Cookie ...
KOREAN MARKET FRIED CHICKEN - • Korean Market Whole Fr...
FILIPINO EGG PIE - • Filipino Egg Pie
CARROT CAKE WITH CREAM CHEESE FROSTING - • Carrot Cake with Cream...
CHICKEN INASAL - • Chicken Inasal
JELLY LECHE FLAN ROLL - • Jelly Leche Flan Roll
BINIGNIT - • Binignit / Ginataang B...
KOREAN EGG DROP SANDWICHES - • Korean Egg Drop Sandwi...
CHIFFON CAKE - • Chiffon Cake
ICE CANDY - • Ice Candy
#cashewnuttarts #nuttarts #tarts #cashew #chefroseofcaroandmariecebu #chefrosemarielim #caroandmarie #caroandmariecebu
Cashew Nut Tarts. Nutty and Delicious 😋! Thank you for sharing 👍!
Thank you Chef We learn a lot from you.
One of my favorite sweets to eat, thank you Rose!🥰
Thank you so much for sharing Chef Rose.
Yummy 😋😋😋 Thank you Chef Rose ❤️🥰
The filling is much easier to make! Thank you.
It really is!
thanks chef rose
You are welcome! Happy New Year!
i like your presentation in butterscotch, thank you for sharing.
So nice of you! Thank you for watching!
Hi chef! I did your recipe using almond nuts... it was delicious! . It was my first time to make tarts. Thank you for sharing your recipe and techniques...
Wonderful! So happy to hear that!
Good evening po Chef Rose.
Thanks for sharing. You make it look so easy to do. I’ll try to make it when my molders arrive.
Chef, can you show us how to make suspiros de mani?
Will add that to the list of requested recipes.
Hi Chef. Im in love with this recipe. Tried it today , the crust is so flaky and the filling is not so sweet . Thank you for sharing.
Glad you liked it!!!
🙏Chef Rose ❤️
Hi Chef. Does the cashew nuts have to be roasted? Can we use raw caahew nuts that can be bought from baking supply stores? Thank you.
You can roast the cashew nuts for better flavor however raw cashews are fine too. You just get more flavor when you roast the nuts because the oils come out. Thank yoou for watching!
I counted your shells in the video and you made 27 shells. Is it correct or it’s really 48 shells?
It is really 48 pieces. Total weight of the crust is 885 grams. So at 18 grams per shell, that will make 48 pcs. You can see only 27 shells in the video because I showed you only one tray. I made total of 2 trays. I did not show you both trays because they are the same. That is why I mentioned in the video when I made the crust that you can make 48 pieces so you can be guided on how any pieces it will make. Thank you for watching. Happy New Year!
Thank you for the reply. You are very nice compared to others who never respond to a question.
Hello Chef. What is the size of your molds? Thank you.
I think there is only one size of boat tart molds.
Hello Chef what is the alternative for shortening if some Filipinos doesn't have the other ingredients. Thanks! God bless.
You can use butter instead of shortening. I use shortening because it is easier to handle with our warm climate and it also has a longer shelf life than butter.
@@ChefRoseofCaroandMarieCebu Glad to hear that Chef.. Thank you for your reply. Looking forward to your other videos. God bless.
How come you did not brush with oil the tart molder and the crust did not stick chef?
Pastry crust is high fat ratio so no need to brush tart molder.
Daghang salamat chef rose
Thanks Chef Rose.what about egg tarts po ❤
Egg tarts need a puff pastry and it is not easy to replicate in the household kitchen. I want to show you recipes that are doable.
Have it a try after watching ur demo.❤
How is the mixture of egg tarts ma'am??
Making egg tarts is an entirely different story. The crust is made with puff pastry and you make an egg custard filling.
Hi chef Rose! Thank you for sharing po. How long po ang shelf life nito in room temperature?
1 month shelf life. Thanks for watching!
Hello Po you do not have to cook the filling? With this recipe you can bake the shell n filling together? thanks hope to hear fr u soon. God bless you Po
You do not have to precook the filling. Mix and use this to fill the unbaked tart shells. Bake shells and filling together. Thank you for watching!
Chef, alternative for shortening po?
Butter or margarine.
ilang days tatagal to chef
.thanks..sana po my kasamang costing chef or idea man lng if magkano bintahan..
Mahirap mag costing nowadays with the fluctuation in prices of ingredients.
ahh..ilang days po itu tatagal chef
.abut kaya 1 week?
Ilan po ang yield nitong recipe Chef? At ilang days po ang shelf life sa room temp? Salamat po.
About 40 pieces.
Chef puede po ba abutin ng 30 days ang cashew tart kung pang benta? Salamat po
Sorry but I made the boat tarts and they were good but my filling is not liquidy like yours. It was hard to put it into the shells. Don’t think the 1/4 cup crumbs is too much. The filling was only enough for 25 tart shells. Tried it twice and it was not enough especially if I use1 tablespoon of filling each shell. I just use 1 teaspoonful of filling and it is still not enough for 48 shells.
Am sorry to hear that. Maybe your tart shells are bigger. I used to sell these tarts when I was still learning how to bake so I am sure the filling is enough. Did you beat the egg whites? You are right, if you use breadcrumbs instead of flour, the filling is not as liquid but you need that much to make sure the filling sets. But then, you should have more filling with breadcrumbs than with the flour. Total quantity of filling is 3 cups meaning 48 tbsp. so it means you have about 1 tbsp. filling for every tart shell. Maybe you missed something.Anyway, try to make double recipe of the filling next time so you can fill all the tart shells.
I look at your boat tarts molder and it looks like the molds that it’s in Amazon where the height is shorter. I have those but I bought ones from Uyanguren, Davao City. The height is longer and more like a boat. I should use the ones from the US where it is a tart mold and the sides are shorter and even in all sides. Thanks.