Cooking Time: 1hr 30 mins
Serves: Makes 1 large tart f using hazelnuts crush coarsely in a plastic bag using a rolling pin. Place on a baking sheet and toast in a hot oven for 5 minutes OR place in a dry frying pan and heat for 2 minutes until lightly brown.
Heat chocolate in a medium saucepan over a pan of simmering water until melted. Add Kellogg’s Rice Krispies and nuts, if using. Mix thoroughly until fully coated.
Using a 20cm flan dish or a four section large Yorkshire pudding baking tray, lining each section with greaseproof paper or by adapting muffin cases.
Fill the dish or each section of the baking tray with mixture pressing into the sides and bottom to create a hollow. Leave in refrigerator for 15 minutes to set.
Add the condensed milk, juice and rind of lemons and yoghurt into a bowl and whisk together until thick and creamy.
Pour into flan dish or tart cases and refrigerate for 1 hour or until set.
If desired, decorate before serving with seasonal berries and a dusting of icing sugar.
Keep refrigerated.
