Flahavan’s oaty white chocolate cheesecake tart

The oaty, nutty base is the perfect accompaniment to this rich and tangy white chocolate filling

SERVES 8-10 PREP TIME 30 MINS, PLUS CHILLING TIME COOK TIME 15 MINS

For the base:

●● 125g butter, plus extra for greasing the tin

●● 1tbsp honey

●● 80g soft brown sugar

●● 100g toasted hazelnuts

●● 150g Flahavan’s Organic Porridge Oats

For the cheesecake topping:

●● 220g good quality white chocolate, broken into pieces

●● 300ml sour cream

●● 1tbsp lemon juice

●● 250g cream cheese To decorate:

●● 2tbsp Flahavan’s Organic Porridge Oats, toasted

●● 15g hazelnuts, roughly halved

●● 20g soft brown sugar

●● ½tsp lemon juice

●● 100g berries of your choice – strawberries, raspberries, blueberries, redcurrants or blackberries

●● 1 ripe fig

●● A few thinly sliced grapes

1

Preheat oven to 160/Gas 3. Grease a 22cm round tart tin with removable base and line with baking parchment.

2

In a small pan, melt butter, honey and sugar over a low heat stirring until combined. Leave to cool a little.

3

Blitz the hazelnuts in a food processor until finely chopped then stir together with the Flahavan’s Organic Porridge Oats and melted butter mixture. Press into the tin, pushing up the sides to form the crust.

4

Bake cheesecake base for 15 mins then remove and place the tin in the fridge to cool.

5

Melt chocolate in a heat proof bowl over a pan of hot water. Once melted, leave to cool. Mix sour cream, lemon juice and cream cheese, add in the melted chocolate and whisk.

6

Pour over cooled base and spread it into a smooth layer. Place cheesecake in fridge for around 6 hours until set. Decorate with toasted porridge oats, hazelnuts and berries.