Mix cream with egg, Natvia & cocoa. Heat till boiling then add cornflour so it thickens. Let cool.
Melt butter. Place almond meal, flour, Natvia in a bowl. Add egg & butter & mix. This will be a very thick batter very mushy dough. Grease a large pie dish well with butter & press batter evenly. Chill while you prepare filling.
For the filling:
Firstly beat cream.
Place into a clean bowl, ensuring to scrape mixer bowl thoroughly.
Then place cheese into mixer bowl & beat cheese until smooth.
On med speed, add vanilla, Natvia & then eggs.
Do not over beat or filling will rise & crack when cooked.
Add half of the beaten cream & fold through.
Pour into pie dish & smooth top.
Bake at 160°C about 1 & 1/2 -2 hours until edges are golden & middle slightly coloured.
Middle should still be slightly soft to the touch but not wet.
When cool, spread custard then garnish with cream.
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