CHEESECAKE TART WITH GRAPEFRUIT JELLY

MAKES 1 MEDIUM TART PREPARATION: 15 MIN CHILLING: 2-3 HOURS COOKING: 2-3 MIN

CRUST 100g mixed nuts 250ml (1c) desiccated coconut 130g medjool dates 15ml (1T) honey 45ml (3T) water FILLING 10ml (2t) gelatin powder 1 can (385g) condensed milk 250g creamed cottage cheese 60ml (¼c) lemon juice 60ml (¼c) grapefruit juice JELLY juice of 3 grapefruit – about 500ml (2c) 125ml (½c) sugar 20ml (4t) gelatin powder 125ml (½c) water TO FINISH 1-2 grapefruit Grease a 23cm loose-bottom tart or cake tin with nonstick spray. 1 Crust Blitz all the ingredients in a food processor until they form a ball. Press the mixture firmly and evenly into the bottom of the tin and refrigerate until needed. 2 Filling Put the gelatin in a cup and cover with cold water. Leave to sponge. 3 Whisk the condensed milk and cottage cheese together using an electric whisk. 4 Microwave the gelatin for 20 seconds and whisk into the cottage cheese mixture. 5 Slowly add the lemon and grapefruit juices while whisking until the mixture has thickened. Spoon over the base, smooth the top and refrigerate. 6 Jelly In a saucepan bring the juice and sugar to the boil, lower the heat and simmer until the sugar has dissolved. Leave to cool slightly. 7 Sponge the gelatin in the water. Spoon into the saucepan while whisking by hand. Leave the mixture to cool at room temperature but ensure the jelly doesn’t set in the saucepan. 8 To finish Peel the grapefruit, slice thinly and arrange on top of the cheesecake filling. Pour the jelly mixture over and chill for 2-3 hours or until set. Unmould onto a cake stand or plate and serve.

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