Ingredients

Method

For the crust:
• 200 g oatmeal digestive biscuits
• 100 g butter, melted
For the filling:
• 100 g hazelnuts, toasted
• 100 g macadamia nuts, toasted
• 200 g sun-dried cranberries
• 2 cups desiccated coconut, toasted
• 1 cup condensed milk
• 100 g butter, melted
For the chocolate topping:
• 300 g dark chocolate
• ½ cup duoble cream
• Fresh fruit such as figs, plums, berries or peaches, to garnish

Method

Ingredients

To make the crust: In a processor, blend the biscuits until fine. Transfer to a mixing bowl and stir through the melted butter. Press the crust down onto the bottom of a 20cm spring-form pan, then place in the refrigerator to set.

To make the filling: Lightly crush the nuts and combine. Add the cranberries, and stir through the condensed milk followed by the butter. Lightly press the filling into the crust. Return to the refrigerator.

To make the chocolate topping: Gently melt the cream and chocolate over a low heat. Stir until smooth, then pour over the nut slice.

Garnish with fresh fruit and a chocolate decoration.

TASTE’s take: All I want for Christmas is sweet surrender, all I want for Christmas is sweet surrender, the kind that only chocolate brings.