Cassata fridge tart

Recipe from: 9/12/1995 12:00:00 AM
Ingredients 18
Servings 0
Time

Ingredients

  • CRUST
  • 190
    ml
    crushed Marie biscuits
  • 50
    ml
    Milo
  • 50
    ml
    melted butter
  • FILLING
  • 80
    ml
    Van der Hum liqueur
  • 80
    ml
    dried fruitcake mix
  • 15
    ml
    gelatine
  • 45
    ml
    cold water
  • 500
    g
    creamed cottage cheese
  • 200
    ml
    castor sugar
  • 10
    red glacé cherries, finely chopped
  • 10
    green glacé cherries, finely chopped
  • 15
    ml
    preserved ginger, finely chopped
  • 5
    glacé figs, finely chopped
  • 50
    g
    milk chocolate, grated
  • 397
    g
    cream, chilled and whipped
  • extra glacé cherries
 

Method

 
Spray a 24 cm loose-bottomed cake tin with non-stick spray. Mix the crushed Marie biscuits, Milo and melted butter together and press into the base of the prepared cake tin. Chill until needed. Pour the liqueur over the fruitcake mix and soak for 1 hour. Sprinkle the gelatine over the cold water and leave for a few minutes until spongy. Heat until the gelatine melts but do not bring to the boil. Cool slightly. Beat the creamed cottage cheese and castor sugar together. Fold in the glacé cherries, ginger and figs. Add the soaked fruit and liqueur and mix. Fold in the chocolate and cream and add the cooled gelatine. Mix well and spoon over the crust. Chill until set, preferably overnight. Remove from the tin and decorate with extra glacé cherries. Makes a large fridge tart.
 

Read more on: fruit
 

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