Friday - - Good Food -

Prep time 1 hour Re­frig­er­a­tion time 4-6 hours or overnight Makes 1 tart

1 tbsp gelatin 2 tbsp wa­ter 200g packet co­conut bis­cuits 100g but­ter, melted 385g tinned con­densed milk 100ml le­mon juice Grated zest of 1 le­mon 250g smooth cot­tage cheese 100g white cho­co­late, melted 500ml cream White cho­co­late sauce of your choice

Line a 15cm di­am­e­ter, 20cm deep, round cake tin with cling film, en­sur­ing that the edges of the film hang over the edges.

Sprin­kle gelatin pow­der over wa­ter and leave un­til spongy. Place bis­cuits in a food pro­ces­sor and

pulse on high un­til it gets a bread­crumb-like tex­ture. Add but­ter and mix un­til it forms a moist mix­ture. Set aside.

Whisk to­gether con­densed milk, le­mon juice and zest in a large mix­ing bowl. Add cot­tage cheese and mix un­til smooth.

Melt soaked gelatin in mi­crowave for a few sec­onds or un­til it dis­solves. Add gelatin and melted cho­co­late to cot­tage cheese mix­ture and mix. Whip cream to soft peaks and fold into mix­ture. Spoon 2 ta­ble­spoons of the bis­cuit mix­ture into the lined tin and spread evenly over the bot­tom. Spoon a layer of cot­tage cheese mix­ture, 1cm thick, on top of the bis­cuit layer. Spoon another layer of bis­cuit crumbs on top and re­peat un­til both mix­tures have been used up. Fin­ish with cot­tage cheese layer.

Re­frig­er­ate for 4-6 hours or overnight. Use the cling film to lift tart out of tin. Re­move film and place tart on serv­ing dish.

Serve with white cho­co­late sauce of your choice.

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