White choco pistachio raspberry tart

For the base:

1. Preheat the oven to 175°C.

2. In a bowl, mix the crushed peanuts, crushed biscuits, sugar and melted butter. Stir until combined.

3. Press the mixture firmly into the bottom and slightly up the sides of a 23 cm tart pan.

4. Bake for about 10-12 minutes or until lightly browned. Remove from oven and allow to cool completely.

For the mousse

5.In a saucepan, heat the milk until it starts to steam. In a bowl of cold water, add the gelatine leaves until soft. Once soft, add them to the hot milk and stir until they melt.

6. Put the chocolate in a bowl and pour over the hot milk and stir until the chocolate is melted and you have a smooth mixture.

7.Meanwhile, in another bowl add the cream cheese, yoghurt, vanilla extract and whisk well.

8.In another bowl, beat the cream until fluffy with a hand mixer or in a mixer. Then mix the melted chocolate with the cheese mixture and stir with a spatula and finally mix the mixture with the whipped cream.

9.Fill the tart just above the middle and place raspberries in the cream at various points. Then put the tart in the refrigerator for 1 hour.

10.Once the chocolate mousse has set, top with the peanut praline and decorate with the crushed peanut, mint leaves and fresh raspberries.

11. Enjoy!

*this product is not available at foodhaus stores