Choc-chip and berry cream flan

Instructions

1. Lightly spray the sides of a 12cm x 34cm rectangular flan tin, with removable base, with oil. No need to spray the base.
2. Process the biscuits in a food processor on high speed for 1 minute until a very almost fine crumbs forms. Add melted spread and process for a few seconds or until combined.
3. Using the back of a spoon, firmly press biscuit mixture over the base and sides of the prepared tin. Chill for at 1½ hours or until set firm.
4. Beat frûche, ricotta and rind in food processor until well combined and smooth.
5. Carefully remove biscuit base from tin and slide onto a serving platter. Spoon frûche mixture into cavity and scatter with berries. Serve dusted with icing sugar.