Ginger fridge tart

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By Food24 November 03 2009
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Ingredients (11)

CRUST
200.00 g ginger biscuits — crushed
2.00 ml cinnamon — ground
100.00 g butter — melted
FILLING
250.00 g pears — dired, soaked in orange juice
200.00 ml rooibos — tea
200.00 ml orange juice
1.00 ginger — preserve, finely chopped
65.00 ml ginger — syrup
250.00 g cottage cheese — smooth
250.00 ml cream — fresh, whipped to stiff peaks
ginger — preserve, chopped, to garnish
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Method:

Mix the crushed ginger biscuits, cinnamon and melted butter together. Press into the bottom of a 26 cm pie dish and chill until needed. Mix the pears, orange juice and rooibos tea and soak overnight if necessary OR for 1-2 hours. Remove the pears from the liquid and chop finely. Mix the pears with the ginger reserve and syrup and fold in the cottage cheese and cream. Spoon the mixture into the prepared crust. Chill and decorate with pieces of ginger preserve just before serving if desired.
Makes a medium-sized tart.



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