Cashew Nut and Kithul Treacle Tart
Yield: 8–10 slices (One 23cm/9-inch tart)
Heat: 0/5
Significance of the Dish
Cashew nuts have been a part of Sri Lankan culture and cuisine ever since the Portuguese first introduced them to the island in the 1600s. In Sri Lanka, they are loved by most and used in a variety of different ways. Whether it’s the star ingredient of a curry, used in local desserts, roasted, spiced, or tempered; the milky nutty taste does well with both savory and sweet flavors.
Kithul is a palm syrup that is made similarly to the process of maple syrup. By tapping the palm tree to extract its sap, which is then boiled until a dark thick syrup forms. These two flavors are used together in various Sri Lankan desserts such as in Aluwa, a local sweet, and Watalappam.
The idea to marry the two flavors together as a tart came to me when I was making a pecan pie. I thought to myself that the tart could be enhanced by using Kithul treacle instead of maple syrup, and then the thought came to use cashews instead of pecans. To further the Sri Lankan flavors, I like to add cardamom, cloves, and nutmeg; staple spices of Sri Lankan cuisine!
Ingredient Guidance
- Kithul treacle: The flavor of Kithul treacle is very rich, sweet, and almost smoky. It is a flavor that is hard to replicate, but if you cannot source it, maple syrup is a fairly good substitute.
- Cashews: Sri Lankan cashew nuts are distinct for their extra milky nutty flavor. If you can source them, they would enhance the flavor of the tart. If not, most cashews will do, but make sure that they are not salted. I like to use raw cashews and roast them myself; that way I can keep a few raw for a textural difference in the tart.
Ingredients
For the Pie Dough
- 220g all-purpose flour
- 50g icing sugar
- 15g almond flour
- 100g unsalted butter (cold)
- 50g egg (1 large unit)
- Pinch of salt
For the Filling
- 210ml Kithul treacle
- 225g cashew nuts
- 100g brown sugar
- 100g egg (2 large units)
- 35g unsalted butter
- 5g cornstarch
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- Pinch of salt
Methods & Procedures
For the Pie Dough
Chill Butter — Start by cutting the butter into small cubes and placing them in the fridge for a good hour so that they can get nice and cold. You can also put them in the freezer for 15 minutes if you are in a rush.
Fraisage — In a large mixing bowl, add the all-purpose flour and the cold butter together along with the icing sugar, salt, and almond flour. Use your hands to rub the butter into the flour to create a sand-like texture (fraisage).
Form Dough — Create a well in the center of the bowl and crack in the egg. Use a spatula to mix in the eggs, eventually switching back to your hands to form a dough.
NOTE: Do Not Overwork the dough. It will activate the gluten, and the tart crust will lose its flaky nature. The moment the dough ball comes together, stop mixing.
Chill — Chill the dough for 10 minutes in the fridge.
Roll — Roll out the dough between 2 pieces of parchment paper to 5mm thick. Smooth out the dough and place it on a tray. Return the dough to the fridge for 10 minutes; allow the dough to harden so that you can easily transfer and work it into the tart tin.
Line Tin — Release the parchment paper from the dough from both sides and work the dough into the tart tin, trimming the edges of the sides with a paring knife. Place the tart in the fridge until the filling is made.
For the Filling
Preheat — Start by heating an oven to 180°C or 350°F. This is also the temperature for baking the tart later.
Roast Nuts — Place the cashew nuts on a tray and roast them. Make sure to shake the tray once every 2 minutes and mix the nuts to make sure they gain color and roast evenly. The process should take about 10–15 minutes.
Cool and Chop — Let the nuts cool down to room temperature. Give the nuts a rough chop.
Cream Butter — Place the room temperature butter in a mixing bowl. Mix the butter with a spatula to cream it (make it all one smooth texture). Using the same spatula, mix in the brown sugar and the spices until the butter becomes smooth again.
Add Dry Ingredients — Add the salt and cornstarch next.
Combine — Mix in the eggs and then the treacle. Add the chopped cashews to the mix.
Bake — Place the filling into the tart tin lined with the dough and bake for 35–40 minutes, or until the top of the tart looks crystallized and darker. Let it cool down completely before serving.
Pairing
This tart goes well with ice cream or Chantilly cream, or with a nice cup of Sri Lankan tea.
Storage and Reheating
Keep covered at room temperature for 2–3 days, or in the fridge for 3–5 days. To serve warm, heat an oven to 350°F and place the tart in for 5 minutes.
Co-founder of Snout & Seek. Born and raised in Sri Lanka, Arnold's passion for food stems from both his Dutch and Sri Lankan roots. A graduate of Le Cordon Bleu Ottawa, Arnold's career in the culinary industry has brought him from the Netherlands to Canada, where he now teaches at a cooking school.
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