WHITE CHOCOLATE COTTAGE CHEESE TART
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.