Friday - - Good Food -

Prep time 10 mins Re­frig­er­a­tion time 6 hours or overnight Makes 1 tart

200g packet cho­co­late and co­conut bis­cuits 100g but­ter, melted 500g cream cheese 2 tbsp fresh le­mon juice Grated zest of 1 le­mon 375g white marsh­mal­lows 90ml milk 2 tbsp co­coa, and ex­tra to dec­o­rate 227g tinned crushed pineap­ple, drained 250ml cream, stiffly whipped 100g dark cho­co­late, melted 125g rasp­ber­ries

Line a 25cm di­am­e­ter, spring-form cake tin with cling film. Let the film edges hang over the sides of the tin. Place bis­cuits in a food pro­ces­sor and

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

Line the base and sides of the tin with bis­cuit mix­ture. Set aside.

Whisk cream cheese, le­mon juice and zest with an elec­tric mixer un­til smooth. Set aside. Place marsh­mal­lows and milk in a large pot and melt over mod­er­ate heat. Stir con­tin­u­ously with a wooden spoon. Add co­coa and pineap­ple and stir un­til smooth. Re­move from heat. Leave un­til luke­warm. Add marsh­mal­low mix to cream cheese mix and com­bine. Fold in cream. Pour into lined tin. Re­frig­er­ate for 6 hours or overnight, un­til set. Spoon over cho­co­late and spread evenly. Place back in fridge for 10 min­utes or un­til cho­co­late hard­ens. Re­move ring of tin.

Roll rasp­ber­ries in co­coa and place on top of tart. Serve im­me­di­ately.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.