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Maple-Cashew Mini-Tarts

Maple-Cashew Mini-Tarts
This modern spin on pecan pie still brings all the comforts of home.
1   cup (250 mL) salted cashews
2   eggs
1/2   cup (125 mL) packed dark brown sugar
1/2   cup (125 mL) pure maple syrup (do not use maple-flavored pancake syrup), divided
1   tbsp (15 mL) butter, melted
1   tsp (5 mL) Double-Strength Vanilla
1   pkg (15 oz/350 g) refrigerated pie crusts (2 crusts), softened according to package directions
  1. Preheat oven to 375°F (190°C). Coarsely chop cashews with Food Chopper. In Classic Batter Bowl, combine eggs, brown sugar, 1/3 cup (75 mL) of the maple syrup, butter and vanilla. Whisk with Stainless Whisk until smooth. Stir cashews into egg mixture; set aside.
  2. Unroll one pie crust onto Pastry Mat. Using wide end of clear Food Chopper collar, cut out six pastry circles. (Circles will measure 3 3/4 in./9.5 cm. Discard remaining dough.) Pinch edges of circles inward at 1/2-in. (1-cm) intervals, creating ruffled shells. Place shells into Muffin Pan wells; repeat with remaining pie crust.
  3. Stir cashew mixture until combined; pour evenly into shells until two-thirds full. Bake 18-21 minutes or until shells are golden brown. Remove pan from oven to Stackable Cooling Rack; cool completely. Brush tops of tarts with remaining maple syrup.

Yield: 12 mini-tarts

Nutrients per serving: (1 mini-tart): Calories 270, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 40 mg, Carbohydrate 33 g, Protein 4 g, Sodium 160 mg, Fiber 0 g

Cook's Tips: To create pastry shells with the prettiest fluted edges, it's best to shape them before placing them into the Muffin Pan. After shaping each shell, immediately place it into the pan well.

A mixed nut blend that does not contain peanuts can be substituted for the cashews, if desired.

Serve these pretty tarts in place of pecan pie for the holidays.