Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Triple Nut Tart

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.

16 ServingsPrep: 45 min. + chilling Bake: 10 min. + cooling

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

2 of 2

Triple Nut Tart (continued)

Directions (continued)

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.

Nutrition 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.