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Triple Nut Tart Recipe

A tender cream cheese crust serves as the rich base for a buttery filling featuring cashews, almonds and macadamia nuts. One slice goes a long way.

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Triple Nut Tart Recipe

Prep: 45 min. + chilling Bake: 10 min. + cooling

Yield: 16 Servings

45 10 55

Ingredients

1 cup all-purpose flour
1/2 cup cold butter, cubed
1 package (3 ounces) cream cheese, cubed
FILLING:
1/3 cup packed brown sugar
1/3 cup butter, cubed
3 tablespoons honey
4 teaspoons sugar
1-1/3 cups salted cashews
1 jar (3 ounces) macadamia nuts, coarsely chopped
1/2 cup slivered almonds
2 tablespoons plus 1 cup heavy whipping cream, divided

Directions

Place flour in a food processor. Add butter and cream cheese; cover and pulse just until mixture forms a ball. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out pastry. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom; trim edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 10 minutes. Cool on a wire rack. Reduce heat to 400°.
In a large saucepan, combine the brown sugar, butter, honey and sugar. Cook and stir over medium heat until butter is melted. Bring to a boil; cook and stir 1 minute longer.
Remove from the heat; stir in nuts and 2 tablespoons cream. Pour into crust. Bake at 400° for 10-12 minutes or until bubbly. Cool on a wire rack.
In a small bowl, beat remaining cream until stiff peaks form; serve with tart. Yield: 16 servings.

Nutritional Facts 1 slice with 2 tablespoons whipped cream equals 354 calories, 30 g fat (13 g saturated fat), 53 mg cholesterol, 188 mg sodium, 19 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Triple Nut Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p130