Coconut Crusted TOBLERONE Tart

Ingredients

Method

COMBINE the coconut, egg white and sugar in a bowl. Press into a 26cm non stick flan tin. Bake at 150°C for 30 minutes or until golden. Allow to cool
HEAT the Philly, cream, sugar and vanilla in a small saucepan over a medium heat until smooth. Add the chocolate, stirring until melted over a low heat. Whisk egg yolks through until smooth
POUR chocolate mixture evenly into the coconut base. Refrigerate 3 hours or until set. Slice and serve with cream and fresh berries. Serve immediately