Recipe
Cassata Fridge Tart Recipe
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Capedread / All my dishes 4 months, 1 week ago
another family gathering favorite
Prep:15m Cook:120m Servings:8
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 Capedread |
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Recent Gawkers
Ingredients
- CRUST
- 190 ml crushed Marie biscuits/any plain biscuit
- 50 ml Milo/Nesquick - chocolate
- 50 ml melted butter
- FILLING
- 80 ml Van der Hum liqueur/any coffee liquer
- 80 ml dried fruitcake mix
- 15 ml gelatine
- 45 ml cold water
- 500 g creamed cottage cheese
- 200 ml castor sugar
- 10 red glacé cherries, finely chopped
- 10 green glacé cherries, finely chopped
- 15 ml preserved ginger, finely chopped
- 5 glacé figs, finely chopped
- 50 g milk chocolate, grated
- 397 g cream, chilled and whipped
- extra glacé cherries CRUST
- 190 ml crushed Marie biscuits
- 50 ml Milo
- 50 ml melted butter
- FILLING
- 80 ml Van der Hum liqueur
- 80 ml dried fruitcake mix
- 15 ml gelatine
- 45 ml cold water
- 500 g creamed cottage cheese
- 200 ml castor sugar
- 10 red glacé cherries, finely chopped
- 10 green glacé cherries, finely chopped
- 15 ml preserved ginger, finely chopped
- 5 glacé figs, finely chopped
- 50 g milk chocolate, grated
- 397 g cream, chilled and whipped
- extra glacé cherries
Directions
- Spray a 24 cm loose-bottomed cake tin with non-stick spray.
- Mix the crushed biscuits, Milo/Nesquick and melted butter together and 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 gelatine over the cold water and leave for a few minutes until spongy. Heat until the gelatine 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 gelatine.
- 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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