WHITE CHOCOLATE TART
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.