White chocolate & cottage cheese tart
TRADITIONALLY, THIS TART IS MADE IN A TRIANGULAR SHAPE
Makes 1 tart
• 15 ml gelatine • 30 ml water • 1 x 200 g-packet coconut biscuits • 100 g (110 ml) butter, melted • 1 x 385 g-tin condensed milk • 100 ml lemon juice • grated rind of 1 lemon • 250 g smooth cottage cheese • 100 g white chocolate, melted • 500 ml fresh cream • white chocolate sauce of your choice
Line a round cake tin (15 cm diameter, 20 cm deep) with plastic wrap. Sprinkle gelatine powder over water and lleave until spongy. Process the biscuits on high speed in a food processor until finely crumbed. Add the butter and mix until it forms a moist mixture. Set aside. Whisk the condensed milk, lemon juice and rind together in a large mixing bowl. Add the cottage cheese and mix until smooth. Microwave the gelatine for a few seconds. Add the gelatine and melted chocolate to the cottage cheese mixture and mix. Whisk the cream to soft peak stage and fold in. Place two tablespoonsful of the biscuit mixture on the base of the prepared pan and spread evenly. Spoon a layer of the cottage cheese mixture on top to a depth of about 1 cm. Spoon another layer of crumbs on top. Repeat the layers until all of the biscuit and cottage cheese mixtures have been used, ending with a layer of cottage cheese mixture. Refrigerate for 4–6 hours or overnight until set. Use the plastic wrap to lift the tart out of the pan. Remove the plastic wrap and transfer the tart to a serving platter. Serve with white chocolate sauce of your choice.