Melt in the Mouth Chocolate Hazelnut Tart

Base

• 1½ cups chocolate biscuit crumbs
• 100g butter, melted

Filling

• 1 cup pure cream
• 125g PHILADELPHIA Original Spreadable Cream Cheese
• 200g CADBURY Dark Cooking Chocolate, broken into pieces
• ½ cup hazelnuts, roasted and coarsely chopped
• ½ cup hazelnuts, roasted, extra

Serving Suggestion

•  Cream

1. COMBINE the biscuit crumbs and butter then press into the base of a greased 35cm x 12cm rectangular fluted tart pan with a removable base. Chill.
2. COMBINE the cream and PHILLY in a saucepan. Whisk over a low heat until smooth, without boiling. Remove from the heat then add chocolate and stir until melted. Fold through the chopped nuts.
3. POUR the mixture into the prepared base then stud with extra nuts. Chill until firm. Remove from the pan, slice and serve with a drizzle of cream.

Tip: Try nutting out other options like roasted macadamias, almonds, pistachios, peanuts or cashews too!