Graham Cracker Crust
2 Cups - Graham cracker crumbs
2 Tbsp. - HERSHEY’S Cocoa powder
½ Cup - Butter, melted
¼ Cup - Cane sugar
1 tsp. - Salt
Filling
1 Cup - HERSHEY'S a2 Milk®
16 oz - Almond cream cheese, room temperature
2/3 Cup - Cane sugar
2 Tbsp. - HERSHEY’S Cocoa powder
1 Cup - Homemade Yogurt
1 Tbsp. - Blood orange zest
Garnishes:
Sliced blood oranges
Fresh raspberries
Mint leaves
1. Preheat an oven to 375 degrees.
2. Combine all crust ingredients in a small mixing bowl and mix well. Pour the mixture into an 11-inch tart pan, pressing firmly to the bottom and sides.
3. Bake the crust for 8 minutes and allow it to cool. Meanwhile, reduce the oven temperature to 325 degrees.
4. In a small mixing bowl, beat the cream cheese and sugar together.
5. Slowly add the HERSHEY’S Cocoa powder followed by the HERSHEY’S a2 Milk®, yogurt, and blood orange zest. Beat the mixture until smooth.
6. Pour the filling into the prepared crust. Bake until set in the center but still jiggly, about 25 minutes. Cool on a rack for 30 minutes, then chill completely, 2-4 hours.
7. To serve, garnish the top of the tart with sliced blood oranges, raspberries, and mint leaves.
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