Triangular cottage cheese tart

Beat the butter until light and creamy. Beat in small quantities of the sugar at a time. Add the egg and beat well. Mix the prepared coffee and cottage cheese and add to the butter mixture. Fold in lightly and chill until firmer. Mix the milk and vanilla essence and dip each finger biscuit into the mixture. On a large sheet of aluminium foil arrange three horizontal rows with five finger biscuits in each row so the ends of the biscuits touch. Spread some of the filling over the finger biscuits. Arrange another three rows of finger biscuits on top using four biscuits in each row. Spread some of the filling over this layer of biscuits and arrange a third row of biscuits, this time with three biscuits in each row (you’re building a pyramid). Repeat the layers, ending with three rows of only one finger biscuit each. Wrap the pyramid in the aluminium foil and place in the freezer until firm. Remove the foil. Melt the chocolate in a glass bowl over boiling water or in the microwave oven and coat the outside of the pyramid with the chocolate. Leave until set. Decorate with fresh and candied berries and cut into slices as needed. Freeze the rest.
Makes 1 large tart.