Jaffa Toblerone Tart

• Pastry
• 3/4 cup white rice flour
• 1/2 cup buckwheat flour
• 1/4 cup soy flour
• 1/4 cup caster sugar
• 1 teaspoon baking powder (gluten free)
• 90g butter
• 1 egg yolk
• 1/4 cup water
• Filling
• 250g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar, extra
• 4 eggs, lightly beaten
• grated rind and juice of 1 orange
• 3/4 cup sour cream
• 100g TOBLERONE* Dark Chocolate, melted

1. Sift together the dry ingredients including the sugar.
2. Rub in the butter until mixture resembles fine breadcrumbs, then stir in sufficient egg and water to form a firm pastry dough.
3. Knead lightly and chill.
4. Roll pastry between baking paper to fit a 25cm flan tin.
5. Prick the base well with a fork then bake at 200C for 8-10 minutes.
6. Allow to cool.
7. Beat Philly* and sugar until smooth, beat in the eggs then fold through the rind, juice and cream.
8. Pour into the prepared base.
9. Spoon the melted chocolate onto the filling then lightly swirl through.
10. Bake in a moderate oven 180C for 20 30 minutes or until filling is set.
11. Cool to room temperature, slice and serve with a dollop of thick cream

pastry, white rice flour, buckwheat flour, soy flour, caster sugar, baking powder, butter, egg yolk, water, filling, philadelphia cream cheese, caster sugar, eggs, grated rind, sour cream, toblerone

Taken from www.kraftrecipes.com/recipes/jaffa-toblerone-tart-103663.aspx (may not work)