How To Make This Easy Caramel Cashew Choc Tart

Decadent, nutty and chocolatey, this make-ahead caramel cashew choc tart is easy to make and a crowd-pleaser that’ll lift your dinner party to legend status.

Cashew caramel chocolate ganache tart recipe

Smooth rich caramel studded with the satisfying crunch of cashews and topped with a dense layer of dark chocolate ganache in a case of crumbly shortcrust pastry, this chocolate cake is not only delicious but easy to make too.

This recipe is part of our gift guide e-magazine Hint, which is packed with awesome gift ideas for everyone. You can read the issue where this recipe features here.

I’ve recently fallen into the role of ‘dessert guy’ with a group of friends that meet up for dinner every Tuesday.

They’ll casually knock up a beetroot, feta and rocket salad with caramelised walnuts, slap down a cheese and charcuterie board full of creamy d’affinois and wafer-thin prosciutto, pull out trays of succulent home-made buffalo wings or slice a perfectly reverse-seared rump cap or giant tomahawk steaks as if it were, well, any other Tuesday.

Spreading chocolate genache over cashew caramel chocolate ganache tart recipe

Aside from the incredible food, the banter on these Tuesday nights is always a healthy bombardment of take-downs and quips, so when the dessert part of dinner somehow fell into my lap, I knew a bit of effort was needed.

So far, this caramel cashew choc tart is proving to be the most popular, so I’m glad it’s one I can make ahead of time and that it’s pretty easy to put together.

Easy Caramel Cashew Choc Tart

Serves 8-10

Stages of how to make a cashew caramel chocolate ganache tart recipe


– 1-2 sheets of frozen shortcrust pastry
– 200g unsalted roast cashews
– 180g brown sugar
– 115g butter
– 2tsp vanilla extract
– 250ml thickened cream
– 200g dark chocolate


1. Fit the pastry into a baking tin (I use a 25cm flan tin), trim the edges and blind bake at 180°C for 10mins. Remove blind-baking weights and baking paper, and bake for another 10-15mins until the pastry is cooked through and golden.

2. On another baking tray, roast the cashews for 5-10mins until they turn slightly golden. Cool in a bowl.

3. Caramel: combine the sugar, butter, vanilla and 160ml of the cream in a pan, bring to the boil then simmer for 8-10mins or until thickened and the caramel coats a metal spoon.

4. Spread the cashews over the surface of the pastry then pour the caramel over the top so the nuts sit under the surface. Allow to cool—you can put the whole thing in the fridge—until the caramel no longer wobbles when you move the tin.

5. Ganache: break chocolate into a bowl then boil the remaining cream (85ml). Pour the cream over the chocolate, and stir then whip until combined and smooth. This is now ganache.

6. Spread chocolate ganache over the caramel in an even layer* then refrigerate for 3 hours or overnight. Serve in slices with whipped cream, ice cream or just on its own.

* I also like to sprinkle a pinch of salt flakes over the caramel before I add the ganache to elevate the flavours a little, but you don’t have to.

If there is any left over, it’ll keep in the fridge for around three days.

cashew caramel chocolate ganache tart recipe sliced and ready to eat

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