Toffee Cheesecake Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a baking sheet lined with parchment paper.

2. 2

   Make the pastry crust: In a large bowl, combine the flour, sugar, and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse breadcrumbs. Gradually add the eggs, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for 10 minutes.

   Tip: Chill the dough to help it hold its shape.

3. 3

   Roll out the chilled pastry dough to a thickness of about 3mm (1/8 inch). Transfer the dough to a 23cm (9 inch) tart pan with a removable bottom.

   Tip: Use a light touch to avoid stretching the dough.

4. 4

   Line the pastry crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.

   Tip: This will help the crust hold its shape and prevent it from bubbling up.

5. 5

   Remove the parchment paper and pie weights or beans. Return the crust to the oven and bake for an additional 10 minutes, or until it is lightly golden.

   Tip: Keep an eye on the crust to avoid overcooking.

6. 6

   Make the toffee filling: In a medium saucepan, combine the heavy cream, butter, and toffee bits. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes, or until the toffee has melted and the mixture is smooth.

   Tip: Use a whisk to scrape up any browned bits from the bottom of the saucepan.

7. 7

   Stir in the vanilla extract and baking soda. Pour the toffee filling into the baked pastry crust.

   Tip: Let the filling cool slightly before serving.

8. 8

   Let the tart cool completely in the pan before serving.

   Tip: This will help the filling set and the flavors to meld together.