Caramel Cashew Tarts

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold butter, chopped coarsely
• 1 None large egg yolk
• 5 oz roasted unsalted cashews
• 1 tbsp cornstarch
• 2/3 cup firmly packed brown sugar
• 2 tbsp golden syrup or honey
• 4 tbsp butter, melted
• 2 None large eggs
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• None None Cinnamon Cream
• 1 tsp ground cinnamon
• 1 1/4 cups heavy cream
• 1 tbsp powdered sugar

1. To make the tart dough, mix flour, sugar and butter in a food processor until coarse crumbs form. Add egg yolk and 2 tsp water. Process until combined. Transfer to a floured work surface and knead until smooth. Cover and chill for 30 mins.
2. Preheat oven to 400u0b0F. Grease 2 - 12-cup muffin pans. Roll out pastry between sheets of baking paper to 1/8 inch thick then cut out 24 - 3 inch discs. Use to line muffin recesses. Prick bases all over with a fork. Chill for 20 mins then bake tart shells for 10 mins. Let cool.
3. Reduce oven to 350u0b0F.
4. Combine nuts and cornstarch in a medium bowl. Stir in sugar, golden syrup, butter, egg, cream and vanilla extract. Spoon into tart shells and bake for 15 mins. Let cool then chill for 30 mins.
5. Meanwhile, to make the cinnamon cream, beat all ingredients in a small bowl until soft peaks form.
6. Serve tarts with cinnamon cream.

flour, granulated sugar, cold butter, egg yolk, cashews, cornstarch, brown sugar, golden syrup, butter, eggs, heavy cream, vanilla, cinnamon cream, ground cinnamon, heavy cream, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/32428 (may not work)