Whi­te cho­co­la­te & cot­ta­ge chee­se tart

Sarie - - Contents -

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.

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