Nut Crunch Crust

1. Line an 8” x 8” pan with wax paper.
2. Over low heat (or in microwave) melt hazelnut paste and dark chocolate. Stir until smooth.
3. Add nuts, Rice Crispies and cinnamon; stir until combined.
4. Spread in prepared pan. Refrigerate until cool (about one hour).

Green Tea Custard

1. Soak gelatin in cold water, following package directions.
2. Bring cream and tea to a boil and simmer for 2 minutes.
3. Place sugar and yolks in double boiler and whisk continuously until mixture is thick.
4. Add one fourth of the cream/tea mixture slowly to egg/sugar mixture, whisking continuously. Repeat three times until all cream/tea mixture is added.
5. Simmer over double boiler for three minutes.
6. Remove from heat and stir in white chocolate and softened gelatin.
7. Strain mixture into a food processor when chocolate is melted.
8. Process for one minute, or until smooth.
9. Pour over crunch bottom and freeze until firm (2-3 hours).
10. To serve, turn cake out onto a cutting board and slice.
11. Garnish with fresh fruit. Allow to sit at room temperature for 10-15 minutes before serving.