Mocca cheese tart

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dairy

By Food24 November 03 2009
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Ingredients (8)

CRUST
400.00 g romany creams
80.00 ml butter — melted
FILLING
10.00 ml Sheridans gelatine
30.00 ml water
250.00 ml cream — fresh, chilled
500.00 g cottage cheese — creamed
15.00 ml nescafé instant coffee granules
400.00 g milk chocolate
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Method:

Crush the biscuits in a food processor and mix with the butter. Press into a 19 x 26 cm pie dish. Sprinkle the gelatine over the 30 ml (2 T) water and heat until the gelatine has melted. Do not bring to the boil. Whip the cream until stiff and fold into the cottage cheese. Dissolve the coffee powder in 15 ml (1 T) boiling water and add to the cream mixture along with the melted gelatine. Mix well. Melt the chocolate in a glass dish over a little boiling water or in the microwave oven and add to the cream mixture, folding it in to give the mixture a marbled effect. Pour into the prepared crust and chill until firm.
Makes 1 large tart.



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