Monday, September 5, 2011

Lemon cashew tart with banana bread crust

Sometimes a dish is born out of adversity. So it was with this pie with a cashewnut filling and a banana bread crust. A low-fat banana-bread recipe failed and got blitzed into crumbs that then went onto encase a cashew frangipane. This is one way of using up a cake which has not risen to your expectations. Similarly, any leftover crumbs will do the trick. I have written down the ingredients of both the crust/bread and the filling. The bread/crust was baked before, then blitzed in a processor with more butter to be made into a pie crust. The nut filling can of course be made of other nuts; almond frangipane being the commonest in pastry shops. The addition of the lemon juice and zest is what makes it special. In this case I used a 7 inch tart pan. The sliced pear was added to add a bit more fruit, but is open to reconstruction.

For the crust
1 cup white flour

1/2 teaspoon baking powder
1 and half ripe banana

5 Tablespoon jaggery

1/2 inch ginger, minced
4 Tablespoon skimmed milk
8 Tablespoon butter

For the filling
3/4 cup cashew, unsalted, ground
1 egg

2 lemons, used for juice and zest
Pinch of salt

1/2 cup white sugar
4 Tablespoon butter
1 pear, peeled and sliced thinly

In a processor, put together the banana and all ingredients of the crust except half the butter, until it forms a dough. This can also be done by hand. Starting from scratch, the ingredients come together into a fairly sticky dough. Bake in a greased loaf pan for 40 minutes at 180 degree centigrade. Blitz to disintegrate it into crumbs. I added 4 tablespoon of softened butter at this step. Press the crumbs evenly into a thick crust in a tart pan. Bake for minutes. Let cool.
Grind the cashew into powder with salt and half of the sugar set aside for the filling. Grate the lemon zest and juice the lemons. Melt the butter in a pan. Remove it from heat and whisk in the egg until a yellow mass forms. Add the lemon juice and zest. Stir thoroughly. Add the ground cashew and then whisk again until a thick paste is formed. Taste at this stage to adjust the tartness of the lemon. It should be sour but not mouth puckeringly. Add a few tablespoons of sugar if necessary.


  1. This tart sounds delicious. If I were as innovative, I wouldn't fear my kitchen mishaps.

  2. The black and white Tart looks very delicious.I am going to try it.


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