Honey Cashew Tart Recipe from Radisson Blu MOA

The hard work of some 50,000 honey bees pays off in the form of dessert at Radisson Blu Mall of America. The hotel housed bees on their rooftop over the summer, and they ended up producing over 70 pounds of delicious honey. The honey was sent off to the University of Minnesota Bee Squad Research Center to be harvested from the honey combs, pasteurized and then returned a few short weeks later. It is now fully incorporated into the FireLake Grill House and Cocktail Bar lunch and dinner menus. The Honey Duet, a sweet gluten-free dessert which includes a honey cashew tart, is one of six menu items that include this special honey. If you’re not able to come and taste it yourself, try this recipe at home for a guaranteed sweet and sticky treat!

Gluten-Free Honey Cashew Tart (Serves 10)



1/2 cup almond flour

1/8 cup rice flour

1/4 cup powdered sugar

1/4 cup butter, cube cold


1 1/2 cup cashews, toasted

1/4 cup honey

1/4 cup brown sugar

1/4 cup butter

5/8 fluid ounce heavy cream


Line sheet pan with parchment

Toast cashews in 350 degree oven for 5 minutes, stirring and mixing during toasting time

Pulse flour, powdered sugar and butter in food processor until it resembles coarse meal

Press into sheet pan all the way to the edges

Bring sugar, honey, cream and butter to a boil in large pot

Stir cashews into mix, spoon onto crust

Bake at 340 degrees for 20 minutes or until golden and bubbly


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