Toffee Cream Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Use a silicone mat for even baking.

2. 2

   In a large bowl, whisk together flour, confectioner's sugar, and salt.

   Tip: Use a whisk attachment for ease.

3. 3

   Add the melted butter and mix until the dough comes together.

   Tip: Use a pastry blender for flaky crust.

4. 4

   Press the dough into a 20cm (8in) tart pan with a removable bottom.

   Tip: Use a rolling pin for an even crust.

5. 5

   Bake the crust for 15 minutes and let it cool.

   Tip: Don't overbake; the crust should still be slightly tender.

6. 6

   In a blender or food processor, blend the tofu until smooth.

   Tip: Add the vanilla extract and blend until combined.

7. 7

   Add the toffee sauce and blend until well combined.

   Tip: Be careful not to over-blend; the mixture should still be slightly chunky.

8. 8

   In a separate bowl, whip the heavy cream until stiff peaks form.

   Tip: Use a stand mixer for ease and speed.

9. 9

   Fold the whipped cream into the tofu mixture until combined.

   Tip: Be gentle to avoid deflating the cream.

10. 10

    Pour the toffee cream mixture into the cooled tart crust.

    Tip: Use a spatula for an even layer.

11. 11

    Bake the tart for an additional 10-12 minutes or until set.

    Tip: Don't overbake; the filling should still be slightly jiggly in the center.

12. 12

    Let the tart cool to room temperature before serving.

    Tip: Use a wire rack for even cooling.

13. 13

    Sprinkle with toffee bits and chopped nuts before serving.

    Tip: Use a spatula for an even layer.