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Triple Nut Tart

 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


  • 1 cup all-purpose flour
  • 1/2 cup cold butter, cubed
  • 1 package (3 ounces) cream cheese, cubed
  • 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


  • 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.
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.