Chocolate & Hazelnut
Pre-bake the pie crust for 25 minutes at 175°C.
Bring the fresh cream to the boil, then mix it with the spread until the mixture is smooth.
Stir in the sunflower oil to loosen the mixture, pour into the pie shell.
Place crushed hazelnuts on top of the tart and leave to rest in the fridge for 4 hours.