Gooseberry cheese tart

YOU
16 servings
Rate this recipe
Fruit

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

CRUST
200.00 g tennis biscuits — crushed
90.00 g butter — melted
2.00 eggs — seperated
100.00 g hazelnuts — finely chopped
20.00 g castor sugar
FILLING
397.00 g condensed milk
125.00 ml lemon juice
250.00 g cottage cheese
125.00 ml cream — fresh, whipped to stiff peaks
7.00 ml Sheridans gelatine
410.00 g gooseberries — preserved in syrup
410.00 g apricots — tinned halves
cornflour
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.