What you need
- 1 cup (150g) plain flour
- ½ cup (50g) hazelnut meal
- 100g unsalted butter, diced
- ¼ cup (55g) caster sugar
- 1 egg yolk
- 1-2 tablespoons cold water
- 140g chewy toffees
- 1/3 cup (80ml) milk
- 250g PHILADELPHIA Block Cream Cheese, softened
- 2 tablespoons pure icing sugar
- 2/3 cup (165ml) PHILADELPHIA Cream for Desserts, a double cream alternative
- 450g (about 2 punnets) strawberries, sliced
- ½ cup (75g) hazelnuts, toasted, skinned and chopped, for serving
How to make it
PLACE flour, hazelnut meal and butter into food processor. Process until mixture resembles fine crumbs. Add sugar and pulse briefly. Add egg yolk and cold water and then pulse until mixture just forms a ball.
PREHEAT oven to 190C or 170C fan. Knead dough briefly on a lightly floured surface, then roll out between 2 pieces of baking paper and then use to line a 23cm loose-based tart pan. Trim excess pastry then chill for 30 minutes. Line pastry case with greaseproof or baking paper and fill with pastry weights, dried beans or rice. Bake for 15 minutes, then remove paper and beans and cook for a further 5-7 minutes, until pastry is cooked and lightly browned. Cool.
PLACE toffees and milk in a small pan and heat on medium-low heat, stirring, until toffees have melted into a smooth glossy sauce. Set aside.
BEAT PHILADELPHIA Block Cream Cheese with icing sugar then fold through PHILADELPHIA Cream for Desserts. Mix half of the strawberries into PHILLY mixture.
REMOVE pastry case from pan and set on a serving plate. Spread two-thirds of toffee sauce over base, then spoon over PHILLY mixture. Scatter remaining strawberries over filling. Drizzle remaining toffee sauce over strawberries and sprinkle with hazelnuts to serve.
I have to admit, this one is a bit over-the-top at first glance. But the richness of PHILLY Cream Cheese, hazelnuts and toffee is beautifully balanced with the tart strawberries, and the pastry is divine.