White chocolate cremora tart
THIS TART SHOUTS PROUDLY SOUTH AFRICAN!
Makes 1 tart
• 1 x 10 g sachet gelatine • 30 ml water • 1 x 200 g packet coconut biscuits • 100 g (110 ml) butter, melted • 1 x 500 g packet Cremora • 250 ml ice water • 2 x 385 g tins condensed milk • 250 ml lemon juice • 5 ml vanilla essence • 1 x 100 g slab white chocolate, melted • 200 g raspberries • icing sugar
Sprinkle the gelatine on the water and set aside until it sponges. Process the biscuits on high speed in a food processor until finely crumbed. Add the butter and mix until it forms a moist mixture. Spray a round 30 cm loose-bottomed cake pan with nonstick food spray. Line the pan with the moist crumb mixture. Set aside. Mix the Cremora with the ice water and place in the bowl of an electric mixer. Add the condensed milk and beat on high speed until the mixture is thick and creamy (5–8 minutes). With the mixer still running, gradually add the lemon juice and continue beating until thick and creamy once more. Add the essence and white chocolate. Melt the sponged gelatine in the microwave oven for a few seconds and add to the creamy mixture. Mix well. Spoon the mixture into the prepared pan and refrigerate for 2–3 hours. Remove the ring of the pan and transfer the tart to a serving platter. Roll the raspberries in icing sugar and pile on top of the tart.
WHITE CHOCOLATE CREMORA TART