Bourbon Cashew Tart
recipes
This cashew tart, made with bourbon and brown butter, features deep toasted flavors and a firm and chewy texture.
November 14, 2025
Bourbon Cashew Tart
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This cashew tart, made with bourbon and brown butter, features deep toasted flavors and a firm and chewy texture.
The Philippines meets the American South in this recipe, where cashew boat tarts (named for their tiny ship shape) embrace the appearance of bourbon pecan pie.
Ingredients and Substitutions
• Golden syrup: This sticky British import adds a luscious buttery sweetness unmatched by honey or corn syrup (though both of those make great substitutes). Some grocery stores stock it in their international aisle. If not, there’s always Amazon.
• Bourbon: This enhances the nuttiness, balances the sweetness, and adds notes of caramel and smoke. If you don’t have bourbon, just leave it out.
• Cashews: Cashews (the nut of choice for Filipino boat tarts) have a creamier texture compared to pecans. I buy them already roasted, for a bit of extra sturdiness, but it’s not necessary. To be honest, any nut variety or blend will work out great for this recipe.
Can I Make Bourbon Cashew Tart Ahead of Time?
Definitely! Allow the baked tart to cool completely. Place on a parchment-lined sheet pan and freeze until solid. Wrap the tart in plastic and freeze up to 3 months.
To defrost, thaw in the refrigerator overnight. From here, you can allow it to come to room temperature or reheat in the oven until warm.
How Should I Store Bourbon Cashew Tart?
The tart can be covered and stored at room temperature for up to 5 days.
To freeze individual slices, place on a parchment-lined sheet pan and freeze until solid. Transfer to an airtight container (or wrap each portion individually) and freeze up to 3 months. To defrost, thaw in the refrigerator overnight. From here, you can allow it to come to room temperature or reheat in the oven until warm.
Bourbon Cashew Tart
Ingredients
Pastry Crust
- 1 1/3 cups plus 1 tablespoon (174g) all-purpose flour, plus extra for dusting
- 1/4 teaspoon kosher salt
- 6 tablespoons (85g) cold unsalted butter, cubed
- 4 tablespoons (60g) ice water
Filling
- 2 large eggs, at room temperature
- 4 tablespoons (56g) unsalted butter
- 1/2 cup 100g light brown sugar
- 1/2 cup plus 1 tablespoon (169g) golden syrup
- 2 tablespoons (30g) heavy cream
- 1/8 teaspoon kosher salt
- 1 tablespoon (15g) bourbon
- 2 teaspoons vanilla extract
- 1 1/2 cups (210g) lightly salted roasted cashews, coarsely chopped
Instructions
For the pastry crust:
- In a food processor, add the flour, salt, and butter and pulse until the butter is broken up into small bits. Add the water and pulse until the mixture looks like crumbled dough.
- Transfer to an unfloured work surface. Gather and shape into a flat disc. Lightly dust the work surface with flour and roll out the dough into a 12-inch (30.5 cm) round.
- Transfer to a 9-inch (23 cm) tart tin with a removable bottom. Roll a rolling pin over the dough to trim away the excess and create clean edges. Prick the dough all over with a fork. Refrigerate for at least 30 minutes and up to overnight.
- Preheat the oven to 350°F (180°C). Set the tart tin on a sheet pan and line the pastry with foil so it covers the dough entirely. Fill with dried beans or pie weights.
- Bake until the dough starts to look dry with a matte finish around the inner perimeter, 25 to 30 minutes. Remove the foil and beans and continue to bake (on the sheet pan) until the crust perimeter is light golden, 15 to 20 minutes (Note 1).
- Transfer the tart tin (on the sheet pan) to a wire rack and let cool for 15 minutes. Leave the oven on.
For the filling:
- Meanwhile, in a medium bowl, beat the eggs with a whisk. Set beside the stovetop.
- In a large saucepan, heat the butter over medium heat, stirring occasionally, until melted and it turns toasty and brown, about 5 minutes. Transfer to a small bowl.
- In the same large saucepan, whisk together the brown sugar, golden syrup, heavy cream, and salt. Have an instant-read thermometer ready.
- Bring to a boil over high heat. Boil, whisking constantly, until the thermometer registers 235°F (113°C), about 1 minute (this can happen fast). Remove from the heat and whisk in the brown butter, bourbon, and vanilla.
- Gradually whisk about half of the warm syrup mixture into the eggs. Then whisk the egg mixture back into the saucepan.
To assemble the pie:
- Spread the cashews over the bottom of the cooled crust and pour the syrup mixture over top.
- Return to the oven and bake until the filling is puffed (it will settle as it cools) and set, about 30 minutes.
- Transfer the tart tin to a wire rack and let cool for at least 20 minutes. Serve slightly warm or at room temperature.
Notes
- Note 1: After you remove the foil and beans and return the pastry to the oven, it should not balloon in the center. If it does, put the foil and beans back and bake for another 5 to 10 minutes before continuing.
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