Cottage cheese and fruit triangles
An attractive dessert to serve on a sunny day – this one definitely is worth the little extra effort.
1 tart Preparation time: 30 minutes Freezing time: 5 hours Standing time: 1 hour
125 ml (½ c) butter, softened 125 ml (½ c) castor sugar 2 tubs (230 g each) cream cheese, at room temperature
25 ml (5 t) Amaretto or
Kirsch liqueur (optional)
300 g wafer biscuits (vanilla
or strawberry flavour)
250 ml (1 c) chopped strawberries or selection of berries freshly ground black pepper
250 ml (1 c) strawberries,
halved if large
250 ml (1 c) fresh berries 75 ml (5 T) liqueur
75 ml (5 T) castor sugar
1 Filling Beat the butter and sugar until light and fluffy. Add the cream cheese and liqueur (if using), beating well.
2 To assemble Keep half of the biscuits whole and cut through the filling of the second batch to make 2 biscuits with each.
3 On a large sheet of aluminium foil arrange the biscuits in 16 rows (down) of 3 biscuits (across) each, with a whole biscuit in the middle and a single biscuit on either side. Spread a little of the cream cheese filling over.
4 Arrange a row of strawberries or berries down the middle and spread the remaining cream cheese filling over and around the strawberries. Season with black pepper.
5 Using the foil to help you, lift the sides so they meet above the strawberries and the package forms a triangle.
6 Freeze for at least 5 hours.
7 Berry sauce Mix the ingredients and leave to stand for at least 1 hour. Thaw the tart slightly, slice and serve with the sauce.