This Vegan Cashew Tart is the perfect alternative to Pecan Pie. Each bite has salted roasted cashews and a sticky taro and coconut almost caramel like filling.
Get your steamer ready by filling it with water and turning on the heat. Place the peeled Taro in the steamer basket and steam for 20 minutes until nice and tender.
Leave to cool for 10 minutes and transfer to the food processor and blitz until nice and smooth. Add in the coconut milk, condensed milk and sugar. Blitz again until smooth. Transfer to a bowl and leave to cool while you make the tart shell.
Clean and dry the Food Processor.
In a food processor place the flour, salt and sugar and mix for a minute to combine. Then add in all the butter and mix until the dough starts to form pebbles.
Add in the water a tablespoon at a time and pulse in between each tablespoon. Once you see the dough start sticking together and start forming a dough stop adding water and take out the dough and form it into 2 disks and wrap with plastic wrap. Place in the fridge for 30 minutes.
Pre-Heat Oven to 350 Degrees F
Take the dough out of the refrigerator. Then roll out the dough it’s about 1 cm thick. Place the dough in a 10 inch tart pan and lightly press into the bottom and the groves.
Prick the dough with a fork all over. Cover the dough with parchment paper and fill with dried beans or rice. Bake for 12 minutes and let cool in the tin. Leave the oven on while cooling.
Once the tart shell is cool, add the cashews and cover with the filling. Smooth the filling down so it's all nice and even.
Bake for 20 minutes until the filling starts to set and the shell is nice and brown.
Leave to cool down fully and decorate with the granola, herbs and salt. Serve with some coconut ice cream if you wish.