For the base, combine biscuits and butter together, then press into the base of a rectangular flan tin. For the filling, you must work quickly. Mix together the soft cheese and honey till smooth. Stir in the vanilla essence, lemon zest, crushed pistachios, along with the double cream. Finally, quickly fold in the melted chocolate then spoon on top of the biscuit base. Smooth out carefully and leave in the fridge to set for an hour. When ready to serve, remove from tin and decorate with the sliced figs and remaining pistachios and drizzle with the extra honey.

Serves 10

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