White Chocolate & Almond Tarte with Sherry Soaked Currants

What you’ll need…

Currants:
¼ cup SUNBEAM Currants
1 tbsp sweet sherry
½ tsp finely grated orange rind

Almond Crust:
2 cups SUNBEAM Almond Meal
2 tbsp caster sugar
¼ tsp ground cinnamon
100g butter, melted

White Chocolate Cream:
100g white chocolate buttons
½ cup thickened cream
250g cream cheese, diced and softened
¼ cup caster sugar

Toasted almonds, pomegranate seeds and mint leaves, for decoration

Pre-heat oven to 180ºC (160°C fan-forced). Lightly grease a 34 x 12cm rectangular flan tin and place onto a flat baking tray.
Combine currants, sherry and orange rind. Set aside.
For the crust, combine almond meal, sugar and cinnamon in a mixing bowl. Add melted butter and mix until well combined. Press firmly into prepared tin and bake for 18-20 minutes until just golden. Set aside to cool.
For the white chocolate cream, combine chocolate and ¼ cup of the cream in a heat-proof bowl over a saucepan of simmering water. Mixing until chocolate is melted and smooth. Remove from heat and allow to cool.
Beat cream cheese, remaining cream and sugar until smooth. Add the cooled chocolate mixture, mixing until smooth.
Remove crust from tin and place onto a serving platter. Sprinkle currants over the almond crust and spread with the cream cheese mixture. Sprinkle with almonds, pomegranate and mint. Serve immediately or chill for later use.