Best Toffee Shards Recipes

PEAR TART WITH TOFFEE SHARDS

Steps:

• Preheat oven to 170 C fanforced (190 conventional).
• Grease a 20 cm round cake tin with removable base. Line the base with baking paper.
• Place sugar and water in a small saucepan and warm gently until the sugar dissolves. Increase the heat slightly and continue to cook until the liquid turns a light amber/caramel colour.
• Pour the sugar liquid into the cake tin and swirl around the base.
• Place the peeled and quartered pears on the cake tin base, with points touching in the centre to form a flower pattern.
• Beat together the eggs, brown sugar, vanilla essence and zests. Add the melted butter to the mixture.
• Mix the flour into the batter mixture, and then place spoonfuls of the mixture over the pears, aiming to completely cover the pears, but not disturbing their positioning.
• Bake in the oven for 30 -40 minutes, or until a skewer comes out clean when inserted in the centre.
• Remove from the oven and carfeully invert onto a plate when still warm. You may that the toffee runs a little or sticks to the paper base. Pull the toffee off and place as shards on the cake surface.

TOFFEE SHARDS

Steps:

• Line a baking tray with baking paper.
• Stir sugar and 2 tblsp of water in a medium saucepan
• Dissolve sugar over low heat.
• Bring to the boil then boil without stirring for 6 minutes or till golden brown.
• Pour toffee onto tray, tilt tray to spread thinly.
• Sprinkle with cachous, cool for one hour to set.
• Break into shards.

DOLCE DE LECHE CHEESECAKE WITH TOFFEE SHARDS

Steps:

• Preheat oven to 200 degrees C and grease a 23cm springform pan. Finely crush biscuits and combine with melted butter in bowl. Press mixture into base of pan. Bake for 8 minutes, then remove the pan from the oven and reduce temperature to 160 degrees C. Meanwhile, blend cream cheese, cornstarch, eggs, 100g (1/2 cup) sugar and 1 tsp vanilla until smooth. Add half of dulce de leche and blend until smooth and combined. Pour mixture over biscuit base, Then bake for 45 minutes or until set. Meanwhile, place sour cream in a bowl with another 20g (1 1/2 Tbs) sugar and 1 tsp vanilla. Beat with a wooden spoon to combine. Remove cheesecake from oven and top with sour cream, then bake cake for a further 15 minutes until set. Leave in the switched-off oven with the door ajar until completely cooled, then chill overnight. TOFFEE SHARDS: Line a baking tray with foil. Stir remaining 1 cup (220g) sugar and 1/4 cup (60ml) water in a pan over low heat to dissolve sugar. Increase heat to high and cook until light golden caramel. Quickly pour onto the tray, swirling to spread toffee. Set aside to cool, then break into shards. Add 2-3 Tbs boiling water to the remaining dulce de leche until you have a smooth sauce consistency. When ready to serve, remove cake from pan and place on a platter. Decorate with toffee, then drizzle with the sauce.