Friday - - Good Food -

Prep time 15 mins Re­frig­er­a­tion time 2-3 hours Makes 1 tart

10g packet gelatin 2 tbsp wa­ter 200g co­conut bis­cuits 100g but­ter, melted 500g milk pow­der 250ml chilled wa­ter 2x385g tins con­densed milk 250ml le­mon juice 1 tsp vanilla essence 100g slab white cho­co­late, melted 200g rasp­ber­ries Ic­ing sugar

Sprin­kle gelatin over wa­ter and leave un­til spongy. Place bis­cuits in food pro­ces­sor, pulse on high un­til it gets a bread­crumb-like tex­ture. Add but­ter. Mix un­til it forms a moist mix­ture.

Spray a 30cm-di­am­e­ter spring form tin with non-stick cook­ing spray. Line the base and sides of the tin with bis­cuit mix­ture. Set aside. Mix milk pow­der in chilled wa­ter and place in the bowl of an elec­tric mixer. Add con­densed milk and whisk on high for about 5-8 min­utes or un­til thick and creamy. While the mixer is run­ning, add le­mon juice. Con­tinue whisk­ing un­til thick and creamy. Add essence and white cho­co­late.

Melt soaked gelatin in mi­crowave for a few sec­onds and add to the mix­ture. Mix well. Spoon on to crust and re­frig­er­ate for 2-3 hours to set. Re­move ring and place tart on serv­ing plate. Roll rasp­ber­ries in ic­ing sugar and place on top.

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