CRUST

PROCEDURE:
Sift together flour, salt and sugar into a bowl. Add the butter and cut with a pastry blender until butter is broken into fine particles. Then bind with milk. Gather the mixture to form dough. Chill. Roll out about 1/4 inch thick.

Cut with cutter and fit into boat tart shells. Fill with Cashew Nut Filling. Bake at”325° F for 15-20 minutes or golden brown.

 CASHEW NUT FILLING

Procedure:     
Beat egg yolks until thick and lemon-colored. Add sugar, cashew, butter and milk. Set aside. Beat egg white until soft peaks are formed. Fold into egg yolk-cashew mixture.