White Toblerone* Tart

• 128g packet OREO* Chocolate Creme Cookies, crushed
• 250g block PHILADELPHIA Cream Cheese, cubed and softened
• 2 eggs
• 2 tablespoons plain flour
• 1 teaspoon vanilla extract
• 200g TOBLERONE* White Chocolate, melted
• 1/2 cup blueberries (fresh or frozen)
• 1/4 cup flaked almonds
• Raspberry sauce for serving

1. Press OREO* crumbs into the base and sides of a lightly oiled 11 x 34cm rectangular tart tin.
2. Beat Philly* until smooth, add the eggs, flour and vanilla, mix well.
3. Stir through the melted chocolate.
4. Sprinkle blueberries over the base of the tart then pour over the Philly* mixture.
5. Sprinkle with almonds and bake at 160 degrees C fan-forced for 30 minutes, until golden and cooked through.
6. Allow to cool, remove from tin and serve.

packet, cream cheese, eggs, flour, vanilla, toblerone, blueberries, almonds, raspberry sauce

Taken from www.kraftrecipes.com/recipes/white-toblerone-tart-103995.aspx (may not work)