2-3 nectarines, stoned and cut into 1cm thick wedges
125g raspberries
Icing sugar, for dusting
Cream, for serving
Method
COMBINE crumbs and butter and press into the base of a greased 33cm x 9cm rectangular fluted tart pan with a removable base. Chill
MELT the PHILLY and chocolate together in a bowl over simmering water, stirring occasionally until smooth. Stir in the sugar, cool slightly, and then stir in the eggs and vanilla
PLACE the tart shell on a baking tray. Pour over the PHILLY mixture and arrange the nectarines and raspberries in it. Bake in a moderately slow oven 160°C for 50-60 minutes or until golden and set. Cool in the pan before removing. Dust with icing sugar and serve, warm or cool, with cream
Tips & Hints
The tart may be chilled if made ahead but will be easier to remove from pan if brought back to room temperature.
