Gooseberry cheese tart

Recipe from: 9/28/1989 12:00:00 AM
Ingredients 15
Servings 16


  • 200
    Tennis biscuits, crushed
  • 90
    butter, melted
  • 2
    eggs, separated
  • 100
    hazelnuts, finely chopped
  • 20
    castor sugar
  • 397
    Nestlé condensed milk
  • 125
    lemon juice
  • 250
    cottage cheese
  • 125
    cream, stiffly whipped
  • 7
  • 410
    gooseberries drained (reserve syrup)
  • 410
    apricot halves, drained (reserve syrup)
  • cornflour


Preheat the oven to 180 ºC (350 ºF). Grease a 26 cm springform cake tin. Combine the biscuit crumbs and butter. Beat the egg yolks slightly and add to the biscuit crumb mixture with the hazelnuts. Mix well. Beat the egg whites until soft peaks are formed and add the castor sugar. Beat until stiff and fold into the biscuit crumb mixture using a metal spoon. Spoon into the prepared tin and bake for about 25-35 minutes or until the crust is done. Cool in the tin and turn out on a serving platter. Clamp the springform around the crust. Beat the condensed milk and lemon juice together until the mixture thickens. Add the cottage cheese and mix well. Also fold in the cream. Sprinkle the gelatine over 50 ml of the gooseberry syrup and soak until the mixture becomes spongy. Heat slowly until the gelatine is completely dissolved. Add to the cottage cheese mixture and chill until the mixture just begins to set. Spoon the mixture into the baked crust and chill until completely set. Remove the springform. Arrange the drained fruit separately on top of the cottage cheese filling. Stir about 7 ml cornflour into the remaining gooseberry syrup and heat, stirring continuously until the mixture thickens. Cool slightly and pour over the gooseberries. Stir about 5 ml cornflour into the apricot syrup and heat, stirring continuously until the mixture thickens. Cool slightly and pour over the apricots. Chill before serving. Makes 16 slices.

Read more on: bake  |  fruit

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