Name: Onion tart with cashew nuts
Yield: 0 serving
Cuisine: Bake
Ingredients: 500.00 ml flour wholewheat; 2.00 ml salt; 100.00 ml cream fresh; 4.00 onion thinly sliced; 0.00 0 sunflower oil; 15.00 ml lemon juice; 150.00 ml milk; 200.00 ml cream; 4.00 eggs extra-large; 5.00 ml mustard prepared; 0.00 0 salt and freshly ground black pepper to taste; 100.00 g cashew nuts finely chopped

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Ingredients (12)

CRUST

500.00 ml	flour — wholewheat
2.00 ml	salt
100.00 ml	cream — fresh

FILLING

4.00	onion — thinly sliced
0.00 0	sunflower oil
15.00 ml	lemon juice
150.00 ml	milk
200.00 ml	cream
4.00	eggs — extra-large
5.00 ml	mustard — prepared
0.00 0	salt and freshly ground black pepper — to taste
100.00 g	cashew nuts — finely chopped

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Method:

Preheat the oven to 220 ºC. Spray a medium-sized tart dish with non-stick spray. Mix the wholewheat flour with the salt and add just enough cream to make a stiff dough. Press the dough onto the base and sides of the tart dish. Prick the crust. Chill for about half an hour. Line with waxed paper and fill with dry beans. Bake for about 10 minutes or until the crust is done but not browned. Remove the waxed paper and dry beans after about 7 minutes. Sauté the onion for the filling in a little oil until tender. Add the lemon juice. Spoon into the cooked crust. Beat the rest of the ingredients together, except the cashew nuts, and pour over the onion mixture. Sprinkle with the cashew nuts and bake for 25 to 30 minutes or until the filling has set.
Serve hot or cold.
Makes a medium-sized tart.