A super easy dessert perfect for any time of year. Made with a crunchy base & fruit topping to suit whatever is in season. Serves 8
200g ginger nut biscuits
60g toasted almonds
1/2 cup (45g) shredded coconut
1 tsp each ground cinnamon & nutmeg
125g unsalted butter, melted & cooled
125g cream cheese, at room temperature
300ml double cream
1/4 cup (30g) pure icing sugar, sifted
1/2 tsp finely grated orange rind
Selection fresh fruit, such as strawberries, banana slices, orange slices,
diced pineapple & passionfruit
Pinch ground cinnamon
Preheat oven to 180C (160C fan forced).
Fit the food processor with the work bowl and multipurpose blade. Add biscuits, almonds, coconut and spices. Select speed 1 and process 8 seconds or until roughly chopped. Pulse until chopped.
Add butter and pulse until finely chopped.
Press filling firmly into base and sides of a 22cm removable base flan tin and bake for 15 minutes or until golden. Set aside to cool completely in tin.
Fit the food processor with the mini bowl and mini blade. Add cream cheese, double cream, icing sugar and orange rind. Pulse until well combined then spread cream filling into the cooled flan crust.
Top with fresh fruit and cinnamon and serve.
For best results, the tart is best eaten with 2 hours of filling with cream topping.