Name: Cashew nut pie
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 250 ml flour cake; 125 g butter cold; 125 ml water iced; 5 ml brandy; 300 ml cashew nuts; 60 g butter melted; 200 ml brown sugar; 3 eggs beaten; 100 ml golden syrup; 5 ml vanilla essence

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Ingredients (10)

Short crust pastry:

250 ml	flour — cake
125 g	butter — cold
125 ml	water — iced
5 ml	brandy

FILLING:

300 ml	cashew nuts
60 g	butter — melted
200 ml	brown sugar
3	eggs — beaten
100 ml	golden syrup
5 ml	vanilla — essence

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Method:

Short crust pastry:
Cut the butter into small pieces.
Rub the butter into the flour using your fingertips until the mixture looks like fine breadcrumbs.
Slice through the mixture with a knife while slowly adding the ice water and brandy to the dry ingredients until it starts to ball together.
Knead as little as possible to form a ball.
Cover with cling wrap and refrigerate for 20 minutes.
Roll out on a floured surface until 3 mm thick. Do not turn over while rolling out.

The filling:
Pre-heat oven to 180.
Roll out pastry and line a greased 23 cm pie dish or six individual flan dishes.
Bake blind for 10 minutes.
Arrange cashew nuts over partially cooled pie base.
Beat eggs, sugar, melted butter and syrup.
Add vanilla essence. Pour egg mixture over nuts.
Bake for 40 minutes.
Leave to set.
Serve with ice cream or cream.

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