Name: Cassata fridge tart
Yield: serving
Cuisine: Chocolate
Ingredients: 190.00 ml Marie biscuits crushed; 50.00 ml Milo; 50.00 ml butter melted; 80.00 ml van der hum liqueur; 80.00 ml fruit cake mix dried; 15.00 ml Sheridans gelatine; 45.00 ml water cold; 500.00 g cottage cheese creamed; 200.00 ml castor sugar; 10.00 glacé cherries red, finely chopped; 10.00 glacé cherries green, chopped; 15.00 ml ginger preserved, finely chopped; 5.00 glacé figs finely chopped; 50.00 g milk chocolate grated; 397.00 g cream chilled and whipped; glacé cherries

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Ingredients (16)

CRUST

190.00 ml	Marie biscuits — crushed
50.00 ml	Milo
50.00 ml	butter — melted

FILLING

80.00 ml	van der hum liqueur
80.00 ml	fruit cake mix — dried
15.00 ml	Sheridans gelatine
45.00 ml	water — cold
500.00 g	cottage cheese — creamed
200.00 ml	castor sugar
10.00	glacé cherries — red, finely chopped
10.00	glacé cherries — green, chopped
15.00 ml	ginger — preserved, finely chopped
5.00	glacé figs — finely chopped
50.00 g	milk chocolate — grated
397.00 g	cream — chilled and whipped
	glacé cherries

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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.