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Pineapple Cashew Tart Recipe from Boma, Animal Kingdom Lodge


1 each Pineapple
½ pound Butter
½ pound Sugar
3 each Eggs
1 ounce Cornstarch
½ pound Cashew, ground
½ pound Pastry Cream
½ ounce Lemon Zest
1 T. Powder Sugar
1 pound Sugar Dough

Yield - 20 servings


Peel, dice, and sauté pineapple with 2 ounces of sugar and 2 ounces of butter for about 5 minutes. Set aside to cool.

Lay out the sugar dough over a lined cookie sheet about ½ inch thick.

Prepare the cashew filling by creaming the butter with sugar and lemon juice in a mixing bowl with a paddle. Add the eggs.

Combine the cornstarch and ground cashew, and then add to above. Add the pastry cream.

Fold in the cooled, sautéed pineapples. Spread the filling evenly over the sugar dough.

Bake the tart in a 340° oven until golden brown. Brush the tart with warm apricot glaze. Dust the tart with powder sugar.



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