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Ingredients
Crust:
500ml cornflakes, very finely crushed
75g butter, melted
15ml castor sugar
Filling:
250g LANCEWOOD® Creamed Smooth Cottage Cheese Plain
125ml LANCEWOOD® Double Cream Plain Yoghurt
15ml orange juice
15ml soft brown sugar
Seeds of half a vanilla pod or
2.5ml vanilla essence
Apricot compote:
100g Turkish apricots, soaked overnight in 80ml orange juice
Zest of 1 orange, grated
125ml water
80ml soft brown sugar
2 cardamom pods
Method
Crust:
Mix crushed cornflakes, butter and castor sugar. Press firmly into four 10cm loose bottomed tartlet pans. Refrigerate.
Filling:
Beat cottage cheese and yoghurt. Add orange juice, brown sugar and vanilla seeds and mix. Refrigerate until needed.
Apricot compote:
Place all ingredients in small saucepan and bring to boil. Simmer over low heat until thick syrup forms. Remove cardamom pods and cool.
To assemble:
Remove cornflake crust carefully from pans and place on serving plates. Spoon in filling. Spoon apricot compote over just before serving.