Shreddies Bavarian Apple Cream Cheese Tart

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• Crust
• 2 1/2 cups Post Shreddies Cereal, crushed into fine crumbs
• 1/4 cup ground almonds
• 1/4 cup butter, melted
• Filling
• 1 (250 g) tub spreadable cream cheese
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• Topping
• 3 tablespoons sugar
• 1/2 teaspoon cinnamon
• 3 cups peeled and thinly sliced apples
• 1/4 cup sliced almonds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Crush the Shreddies into fine crumbs by hand in a bag or pulse in a food processor.

2. In a bowl, mix the cereal crumbs, ground almonds and melted butter until evenly moistened. Press the mixture firmly over the bottom and up the sides of a 9-inch pie pan.

3. Bake the crust for 8 minutes, then let it cool on a rack while you make the filling.

4. In a bowl, beat the cream cheese, 1/4 cup sugar, egg and vanilla extract until smooth and no lumps remain.

5. Spread the cream cheese filling evenly over the cooled crust.

6. Toss the thinly sliced apples with 3 tablespoons sugar and the cinnamon, then arrange them over the filling in overlapping rows.

7. Scatter the sliced almonds over the apples.

8. Bake for 35 to 40 minutes, until the filling is set and reaches 160°F (71°C) in the center and the apples are tender. Cool at least 1 hour before slicing.