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Lancewood Chocolate Fridge Tart
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Lancewood Chocolate Fridge Tart

Ingredients

Crust:

200 g cappuccino flavoured Tennis Biscuits , finely crushed
90 ml butter , melted

Filling:

230 g LANCEWOOD® Medium Fat Plain Cream Cheese , at room temperature
310 ml milk
90 g chocolate flavoured instant pudding

Topping:

160 ml cream
30 ml castor sugar
5 ml vanilla essence
cocoa powder  for dusting (optional)

To decorate:

Flake chocolate , crumbled
mini marshmallows
speckled eggs  or small Easter eggs

Method

Crust:
Mix the crushed biscuits with the melted butter and press into the bottom and up the sides of a 20 cm in diameter springform pan lightly sprayed with non-stick spray.

Filling:
Beat the cream cheese and 60 ml of the milk together until smooth. Add the chocolate pudding to the remaining milk and stir well.

Mix the cream cheese mixture and the chocolate mixture together until well combined. The mixture will start to thicken quickly. Immediately spoon into the prepared crust and spread out evenly using a spoon.

Cover and refrigerate for 1 hour or until set.

Topping & decoration:
Beat the cream, sugar and vanilla until stiff. Spread over the tart.

Dust with cocoa powder (optional) and decorate with any of the proposed decorations.

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