id like the recipe for toffee cream tart?

Answer 1

TOFFEE CREAM TART
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7 inch pastry case
¼ pint milk
2 ½ oz margarine
1 ½ oz brown sugar
1 oz plain flour
3 oz golden syrup

Heat the milk but be careful not to let it boil.

Melt the margarine and sugar, then stir in the flour. Whisk in the hot milk and stir as it thickens and reaches boiling point. Keep stirring all the time while you are waiting for the mixture to boil, then cook for 2-3 minutesm stirring all the time.

Remove from the heat, and add the syrup, then whisk the mixture.

Spread the filling into the flan case and serve hot or cold with whipped cream or custard.

Answer 2

WALNUT TOFFEE TART
Press-in-pastry (recipe follows)
1 1/2 c. each whipping cream & sugar
1/4 tsp. salt
2 c. chopped walnuts
1/2 tsp. maple flavoring
1/2 tsp. vanilla
Prepare Press-in-Pastry and set aside.
In a 2 to 3 quart pan, combine cream, sugar and salt. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, for five minutes. Remove from heat and stir in nuts and extracts. Spread nut mixture in pastry shell.

Bake in 375 degree oven until light browned, about 35 minutes for a 12" tart, 40 minutes for an 11" tart. Let cool on a wire rack until just warm to touch. Remove pan sides. If made ahead, cover lightly and let stand at room temperature for up to a day. Makes 10 to 12 servings.

Press-In-Pastry: In a bowl or food processor, stir together 2 cups all purpose flour and 3 tablespoons sugar. Add 3/4 cup cold butter, cut into chunks and rub with your fingers (or whirl in processor) until fine crumbs form. With a fork (or whirling in processor), stir in 2 egg yolks until dough holds together.

Press dough evenly over bottom and sides of an 11" or 12" tart pan with a removable bottom. Bake in a 325 degree oven until pale gold (10 to 12 minutes).

Answer 3

For crust and filling
1½ cups crushed chocolate wafer cookie crumbs (can use Oreos, graham crackers, etc.)
3/4 teaspoon cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
½ cup coarsely chopped chocolate-covered English toffee bars (such as Skor or Heath)
1 1/2 pints strongly-flavored coffee ice cream, slightly softened

For topping
1/3 cup heavy cream
1 tablespoon unsalted butter
6 ounces good-quality white chocolate, chopped
1¼ teaspoon vanilla extract

Make crust and filling:
Preheat oven to 325°F. Butter 9-inch pie plate, springform pan, or tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are moistened. Press crumb mixture onto bottom and up sides of prepared pan. Bake until crust is set, 8-10 minutes. Cool completely.

Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze until firm, at least 4 hours.

Make topping:
Combine cream and butter in small saucepan. Bring to simmer. Remove from heat. Add white chocolate; let stand 1 minute to allow chocolate to begin to melt. Stir until chocolate is completely melted and sauce is smooth. Stir in vanilla. Let topping stand until cool and slightly thickened but still pourable, about 15 minutes.

Pour topping over ice cream tart; tilting pan to cover completely. Return tart to freezer until topping is firm, about 1 hour. Sprinkle remaining toffee over entire tart. Freeze until tart is firm, about 4 hours.

Answer 4

Coffee-Toffee Ice Cream Tart:

½ day 5 min prep
8 servings

CRUST AND FILLING
1 1/2 cups finely ground chocolate wafer cookies
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
1/2 cup coarsely chopped Heath candy bars
1 1/2 pints coffee ice cream, slighy softened
TOPPING
1/3 cup whipping cream
1 tablespoon unsalted butter
6 ounces good quality white chocolate, chopped
1 teaspoon vanilla extract

1. Preheat oven to 325 degrees.
2. Butter 9-inch tart pan with removable bottom.
3. Mix cookie crumbs and cinnamon in medium bowl.
4. Add melted butter and stir until crumbs are very moistened.
5. Press crumb mixture onto bottom and up sides of prepared pan.
6. Bake until crust is set about 9 minutes.
7. Cool completely.
8. Sprinkle 2 tablespoons chopped toffee over cooled crust.
9. Spread ice cream evenly in crust.
10. Freeze for at least 4 hours or until firm.
11. Combine cream and butter in a medium saucepan.
12. Bring to simmer.
13. Remove from heat and add white chocolate; let stand 1 minute.
14. Stir until chocolate is melted and smooth.
15. Mix in vanilla.
16. Let topping stand until cool and slightly thickened but still pourable about 15 minutes.
17. Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely.
18. Freeze until topping is firm, about 1 hour.
19. Sprinkle remaining toffee over.
20. Freeze until tart is firm for about four hours.
21. Use small knife carefully loosen crust from pan sides.
22. Gently push up tart bottom to release tart and serve.

Answer 5

coffee tart

For crust and filling
1 1/2 cups finely ground or crushed chocolate wafer cookie crumbs (about 7 ounces)
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup coarsely chopped chocolate-covered English toffee bars (such as Skor or Heath; about 4 ounces)
1 1/2 pints coffee ice cream, slightly softened
For topping
1/3 cup whipping cream
1 tablespoon unsalted butter
6 ounces good-quality white chocolate chopped
1 teaspoon vanilla extract

Make crust and filling
Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 9 minutes. Cool completely.
Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze until firm, at least 4 hours or overnight.

Make topping
Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. Add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable, about 15 minutes. Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour. Sprinkle remaining toffee over. Freeze until tart is firm, about 4 hours. Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.

Answer 6

yum yum when you make it can you send me a piece please!