Chocolate Swirl Tarts

are easy to make and delicious. There is no baking to be done and they can be made ahead of time for a delicious dessert.

INGREDIENTS

Base
300g chocolate ripple biscuits
115g unsalted butter, melted

Filling
375g cream cheese, softened
2 tsp vanilla extract
395g can sweetened condensed milk
100g Nestle Dark Melts, melted
Fresh raspberries

METHOD

Base
Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter and mix well to combine. Divide the mixture into six 10cm fluted tart tins with removable bases. Use the back of a spoon or your fingers to press mixture into the base and up sides of the tins. Refrigerate.

Filling
Using an electric mixer, beat cream cheese in a large bowl until pale and creamy. Add the vanilla, then fold in condensed milk, beating well for 2-3 minutes or until smooth and thickened. Remove the biscuit bases from the tart tins. Pour the cream cheese mixture into the biscuit bases and smooth the surface.

Drizzle a little of the melted chocolate over each tart and swirl with a skewer or the pointed end of a sharp knife. Place the tarts in the fridge for a minimum of six hours or until firm. Top with fresh raspberries to serve.

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