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1
In a food processor, process the shortbread and walnuts until finely chopped.
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2
Add the butter, and mix to combine.
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3
Press the mixture into the base and sides of a 26cm fluted flan tin.
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4
Refrigerate until firm.
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5
Spoon the filling into the prepared crumb crust.
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6
Top with sliced apple, blueberries and extra walnuts.
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7
Bake at 160 degrees C for 1 1/4 - 1 1/2 hours or until the filling is firm and set in the centre.
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8
Serve warm or cold with double cream.
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9
Filling:
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10
Beat the Philly* and sugar with an electric mixer until smooth.
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11
Add in the cream, orange rind, and juice until thick and smooth.
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12
Fold in the cornflour and walnuts.
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13
KRAFT KITCHEN HANDY HINTS:
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14
Variation: Omit blueberries and serve with warm caramel sauce.
