WHITE CHOCOLATE & GOOSEBERRY TART
 

This is a border line dessert between cheese cake and chocolate tart. But better you would not find.

Serve this at your next tea party - and your guest will beg for more.

250 ml Smooth Cottage Cheese

200 ml cream

5 ml vanilla essence

420 g white chocolate

gooseberry jam

Fresh gooseberries

Melt the chocolate over a double boiler
Heat cream and cottage cheese over a medium heat and add in the vanilla essence

Gently whisk the cream mixture to the melted chocolate until a smooth consistency has formed.

Spread a layer of gooseberry jam over the bottom of a prepared pastry case. (for this you can use a ready bake shortcrust base – or a tennis biscuit and butter base.)

Pour half of the mixture into the pastry case and top with a layer of fresh gooseberries.

Top with the rest of the white chocolate mixture and genly press more gooseberries around the edge of the tart.

Refrigerate for 2 hours before serving it.

This tart keeps up to 5 days in the refrigerator.

Happy Baking x