Serves 8
You’ll need: For the crust – 200g Choc Kits biscuits, finely crushed; 80ml butter, melted.
For the filling – 460g Lancewood Medium Fat Plain Cream Cheese, at room temperature; 45ml cocoa powder; 60ml castor sugar; 60ml cream; 150g chocolate slab with hazelnuts, melted; 60ml hazelnuts, whole & chopped; 60ml cranberries (optional).
How to:
For the crust:
Mix the biscuits and butter together and press firmly into the bottom and up the sides of a ± 35 cm x 13 cm rectangular tart pan with a loose bottom.
Cover and refrigerate for at least 30 minutes or until needed.
For the filling:
Beat the cream cheese, cocoa powder and castor sugar together. Add the cream and beat until well combined. Add the melted chocolate and fold it into the cream cheese mixture.
Spoon into the prepared crust and spread out evenly.
Sprinkle hazelnuts and cranberries on top.
Refrigerate for two hours and enjoy!
* Recipe & image by Lancewood.
