COMBINE the crumbs, cinnamon and butter and press into the base of a greased 35cm x 12cm rectangular fluted tart pan with a removable base. Place on a baking tray
WHISK together the cashew spread, sugar, flour, golden syrup, eggs and vanilla and pour over the crumbs. Scatter over the cashew nuts
BAKE at a moderately low oven temperature (160°C) for 20 minutes. Cool then chill for at least 30 minutes. Serve sliced, at room temperature with a dollop of whipped cream
