Toffee and Green Fruit Tart
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
- For the crumb case
- 7 ozs Digestive biscuit (crushed to crumbs)
- ½ cup unsalted butter (melted)
- For the filling
- 2 cups cream cheese
- ⅓ cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 Tbsp Corn starch
- ⅜ cup Sour cream
- 4 ozs Toffee (chopped)
- For the topping
- 1 large, cooking Apple (peeled, cored and chopped)
- 1 Tbsp butter (melted)
- 1 Tbsp light brown sugar
- 1 tsp ground cinnamon
- To decorate
- 3 Tbsps dulce de leche
- 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.
