Toffee and Green Fruit Tart

0
Average: 0 (0 votes)
(0 votes)
Toffee and Green Fruit Tart
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
823
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie823 kcal(39 %)
Protein10.9 g(11 %)
Fat56.45 g(49 %)
Carbohydrates69.53 g(46 %)
Sugar added12.62 g(50 %)
Roughage1.14 g(4 %)
Vitamin A469.72 mg(58,715 %)
Vitamin D0.69 μg(3 %)
Vitamin E2.92 mg(24 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.32 mg(29 %)
Niacin1.03 mg(9 %)
Vitamin B₆0.06 mg(4 %)
Folate23.66 μg(8 %)
Pantothenic acid0.55 mg(9 %)
Biotin1.55 μg(3 %)
Vitamin B₁₂0.65 μg(22 %)
Vitamin C4.66 mg(5 %)
Potassium183.57 mg(5 %)
Calcium134.95 mg(13 %)
Magnesium11.91 mg(4 %)
Iron0.26 mg(2 %)
Iodine20 μg(10 %)
Zinc0.51 mg(6 %)
Saturated fatty acids32.88 g
Cholesterol194.99 mg
Author of this recipe:

Ingredients

for
6
For the crumb case
7 ounces
Digestive biscuit (crushed to crumbs)
½ cup
For the filling
2 cups
0.333 cup
1 teaspoon
2
1 tablespoon
cup
4 ounces
Toffee (chopped)
For the topping
1
large, cooking Apple (peeled, cored and chopped)
1 tablespoon
butter (melted)
1 tablespoon
1 teaspoon
ground cinnamon
To decorate
3 tablespoons
1
Lime (pared zest)

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a deep 20 cm|8" springform tin.
2.
Stir together the biscuit crumbs and melted butter and press into the base and sides of the tin and chill while you make the filling.
3.
For the filling: beat together the cream cheese, sugar, eggs, vanilla and cornflour in a mixing bowl until thick and creamy. Gently stir in the soured cream and toffee until thoroughly combined.
4.
Pour over the biscuit base and smooth the top with a palette knife.
5.
For the topping: mix together the apples, butter, sugar and cinnamon until well mixed. Sprinkle over the top of the filling.
6.
Bake for 20 minutes, then reduce the oven temperature to 150°C (130° fan) 300°F gas 2 and bake for a further 20-25 minutes until the topping is bubbling and the filling still has a slight wobble. Cool in the tin and then chill for at least 2 hours.
7.
To decorate: remove the cheesecake from the tin and drizzle with dulce de leche. Decorate with lime zest curls.