Today® x Biscoff Tart
Ingredients
- 400g Today® Original Puff Pastry, thawed
- 1 Tbsp (15ml) gelatine powder
- 2 Tbsp water
- 500g cream cheese
- 3 Tbsp (45ml) Biscoff spread
- 1 cup (250ml) fresh cream
- ¾ cup (180ml) castor sugar
Method
1
Preheat the oven to 180°C. Cut a circle of pastry the size of your cheesecake dish. Place it between two layers of baking paper and between two baking trays. Bake for 30 minutes.
2
Place 2 Tbsp of water into a small glass bowl and sprinkle the gelatine powder over it. Stir to dissolve and set aside for a few minutes.
3
Microwave for 15 seconds.
4
Beat the cream cheese and sugar in a bowl for a minute. Place the cream into a separate bowl and whisk to firm peak. Fold the Biscoff and half of the whipped cream into the cream cheese mixture, then gently fold the remaining cream.
5
Place the baked pastry round into the base of your round cheesecake dish. Spoon the mixture on top of the pastry and refrigerate for 6 hours.
