Litchi tart

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By Food24 November 03 2009
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Ingredients (10)

200.00 g tennis biscuits — crushed
90.00 g butter — melted
80.00 g jelly — lemon
250.00 ml water — boiled
565.00 g litchis — tinned
15.00 ml Sheridans gelatine
397.00 g condensed milk
100.00 ml lemon juice
250.00 g cottage cheese — smooth
250.00 ml cream — fresh, whipped to stiff peaks
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Method:

Combine the crushed Tennis biscuits and melted butter and press into a two litre pie dish. Dissolve the lemon jelly in the boiling water and set aside. Mix a little of the litchi syrup with the gelatine and heat over boiling water until the gelatine has dissolved completely. Add the gelatine mixture to the jelly along with the remaining litchi syrup and lemon juice. Mix well. Mash half the litchis and fold into the jelly mixture with the cottage cheese. Chill until the mixture just begins to set. Fold the cream into the mixture and spoon into the prepared pie crust. Decorate with the remaining litchis and a little cream. Chill until completely set.
Makes a generous tart.



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