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Cassata Fridge Tart - South African Recipe

Ingredients

How to make it

  • Spray a 24 cm loose-bottomed cake tin with non-stick spray.
  • Mix the crushed biscuits, Milo/Nesquick and melted butter together
  • press into the base of the prepared cake tin.
  • Chill until needed.
  • Pour the liqueur over the fruitcake mix and soak for 1 hour.
  • Sprinkle the gelatin over the cold water and leave for a few minutes until spongy. Heat until the gelatin melts but do not bring to the boil.
  • Cool slightly.
  • Beat the creamed cottage cheese and Castor sugar together.
  • Fold in the glacé cherries, ginger and figs.
  • Add the soaked fruit and liqueur and mix.
  • Fold in the chocolate and cream and add the cooled gelatin.
  • Mix well and spoon over the crust.
  • Chill until set, preferably overnight.
  • Remove from the tin and decorate with extra glacé cherries.
  • Makes a large fridge tart

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The Cook

capedread Peterborough. Cambridgeshire, GB

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