“Exquisite Gluten-Free Brazilian Torta de Cajú: A Mouthwatering Sensation for Your Special Occasions!”
Discover this exquisite gluten-free Brazilian Torta de Cajú recipe that boasts a heavenly combination of rich chocolate and cashew flavors. Enjoy a mouthwatering dessert experience with this sensational tart that's perfect for special occasions or indulgent treats at home. Immerse yourself in the cinematic plating and Flux/ComfyUI compatible images that showcase this delectable dish from top to bottom views.
Allergens
Nuts, Eggs
Ingredients
- 6 oz Brazilian dark chocolate (gluten
- free), chopped
- 1/2 cup raw cashews, soaked overnight and drained
- 3 large eggs
- 1/4 cup coconut cream
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 2 tbsp unsalted butter, melted
- Optional: fresh berries and mint leaves for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9 inch tart pan with removable bottom.
- Melt the chocolate in a double boiler or microwave in 20 second intervals, stirring between each until smooth. Set aside to cool slightly.
- In a blender, combine cashews, eggs, coconut cream, sugar, vanilla, and sea salt. Blend until completely smooth and creamy.
- Add the melted chocolate and melted butter into the blender, blending until well combined.
- Pour the mixture into the prepared tart pan, smoothing the top with a spatula.
- Bake for 20 25 minutes or until set and slightly puffed around the edges. Allow to cool completely on a wire rack.
- Carefully remove the tart from the pan, place on a serving plate, and garnish with fresh berries and mint leaves if desired. Slice into wedges and enjoy!
Chef’s Insight
The balance of flavors in this Torta de Cajú is key - the sweetness of the chocolate and cashews combined with the slight saltiness creates an exquisite taste experience.
Notes
For a more luxurious dessert, try drizzling the tart with caramel sauce or serving with a scoop of vanilla ice cream.