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Tart:
Topping:
Tart:
Arrange the biscuits in the bottom of a large dish.
Sprinkle the gelatine over the cold water and leave to stand until spongy. Pour the boiling water over the gelatine and stir until melted. Leave to cool.
Beat the gelatine, cottage cheese, yoghurt, condensed milk, lemon juice and vanilla essence together until smooth. Pour over the biscuits and leave to set.
Topping:
Add all the ingredients to a saucepan and heat over low heat. Bring to a gentle boil, stirring constantly until thick. Cool to room temperature.
Spoon on top of the tart and spread out evenly. Refrigerate until set.
HINTS & TIPS:
You can also use frozen blueberries for the topping, just reduce the water to 150ml.
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