Picoptic
Edible Printing supplys
Recipes
Total Time
15mins
Prep
15 mins
Cook
0 mins
This tart takes about an hour to set in the fridge and is a huge hit in our family after a BBQ. The kids are not toooooo fond of it as it has a slight lemony flavour.
Ingredients
Nutrition
Servings 6-8 Units US
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1 (200 g) packettennis biscuits
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100 g butter or 100 g margarine
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1 (8 ounce) can condensed milk
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1⁄2 cup fresh lemon juice
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2 cups Cremora, powder
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1 cup water
Directions
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crush the biscuits and mix with butter to form a crumbly mixture.
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line a pie dish with the biscuit mixture and place in fridge.
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mix together the condensed milk and lemon juice.
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in a seperate bowl, whisk the cremora powder and water until thick-ish.
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combine the cremora mixture and the condensed milk mixture
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pour over biscuit base and chill for an hour.
Ingredients
FOR THE CRUST:
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1/2 cup butter
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1/3 cup sugar
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1/2 teaspoon vanilla extract
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1 cup all-purpose flour
FOR THE CREAM FILLING:
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8 ounces cream cheese, softened
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1/4 cup sugar
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1 egg
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1/2 teaspoon vanilla extract
FOR THE TOP:
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3 apples, peeled and thinly sliced
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1/2 teaspoon cinnamon
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1/4 cup sugar
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1/4 cup slivered almonds or chopped walnuts
Directions
Preheat the oven to 400 degrees F.
Make the crust: Cream the butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough. Alternately, put the butter, sugar, vanilla, and flour in the food processor and pulse to crumbs. Pour them into your pan and press into place. Press into the bottom of an 8-inch springform pan, giving it about a 1-inch rim. Bake 15 minute, or until lightly golden. Remove the tart shell from the oven.
While the crust bakes, beat together the cream cheese, sugar, egg and vanilla for the cream filling until smooth. Make the topping by tossing the apple slices with the cinnamon, sugar, and nuts.
Remove the tart shell from the oven. Spread over the cream mixture. Arrange the apple slices on top, and then scatter over the nuts. Bake until the apples are tender and golden, about 40 minutes.
Notes
If you want to put on a glaze, I'd use apricot jelly, but thin it out with a little water first because you're working on a bumpy surface with those nuts.