Smoked Cashew & Apricot Chutney Tart
- charliemidd
- Sep 28, 2021
- 2 min read
Full of punchy gorgeous flavours!
This recipe was inspired after I took to a trip to Scotland and had an amazing dish in a little restaurant in Dunblane.
I was really trying to pick out all the flavours and this is what I have come up with!
I'm super happy with it, it is so delicious. Go give it a whirl.
How do we do it?
Full of sweet and savoury flavours. You can make these mini versions as a snack or appetiser or go for a large one for a dinner party centre piece!
Recipe - Makes around 20 mini tarts or 1 large.
Chutney:
280g Apricots
1 tsp Cinnamon
Pinch Black Pepper
Pinch Salt
1/8 tsp Ground Cloves
1 Red Onion
1 Garlic Clove Crushed
Thumb of Fresh Ginger
2 Tbsp Apple Cider Vinegar
1/2 Cup Raisins
2 Tbsp Maple Syrup
2 Tbsp Brown Sugar
1/2 Cup Water
Cashew Cream:
200g Cashews
Pinch Salt
Pinch Black Pepper
1/2 tsp Liquid smoke
1 Tbsp Nutritional Yeast
1 Garlic Clove - Crushed
Drizzle of Plant Milk
Other:
1 Sheet of Shortcrust Pastry
Mixed Seeds
Method
1. Prepare your cashews by soaking in hot water and pre heat your oven to 180°.
2. Now to prepare your chutney. Halve and stone the apricots then chop them into small pieces.
3. Peel and finely chop the onion and finely chop the ginger.
4. Add all ingredients to a pan and stir well. Simmer on a low heat until the consistency has thickened like a jam and the apricots and onions are nice and soft. This will likely take around an hour. Keep stirring throughout.
5. Whilst the chutney is cooking, begin to prepare your cashew cream.
6. Drain the water from the cashews and place them in a blender. Add the rest of the ingredients and blend well. Drizzling in more milk as needed until you get a smooth, thick consistency.
7. Next cut out your pastry. To make mini tarts I used a cookie cutter and pressed the pastry into cake cases. You could also make one large tart if you prefer. Using a fork, prick some holes in the pastry. It is a good idea to line the bottom of the pastry with baking beans then place in the oven and cook till golden.
8. Once the pastry is cooked, remove from the oven and remove the baking beans, then we begin layering up the tart.
9. Line the bottom of the pastry with chutney and spoon out the cashew cream on top, spreading evenly. Sprinkle with mixed seeds and pop in the oven.
10. Cook until the seeds and cashew cream are toasted. Serve and enjoy!
Tips
Using baking beans will prevent the pastry from rising whilst cooking so would definitely recommend using those.
Store the tarts in an airtight container and refrigerate. Eat within 3 days.
I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.
Let me know if you give this recipe a try and tag me on social media in your pics!
Any questions please get in touch.
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