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Ingredients
Crust:
150 g coconut biscuits, finely crushed
125 ml melted butter
Filling:
1 x 250 g LANCEWOOD® Smooth Creamed Cottage Cheese
125 ml caramel treat
125 ml prepared custard
10 ml gelatine dissolved in 30 ml water
125 ml fresh cream
Topping:
Crushed coconut biscuits
Chopped peanut brittle
Method
Crust:
Mix the biscuit crumbs and the butter together and press onto the bottom and sides of six 9cm in diameter loose bottomed tart pans. Refrigerate for 30 minutes.
Filling:
Beat the cottage cheese, caramel and custard together. Microwave gelatine for 10 seconds. Remove and stir. Repeat. Do not boil gelatine. Cool slightly. While beating, add gelatine slowly to cream cheese mixture. Beat the fresh cream until stiff and fold into the mixture. Spoon or pipe into the prepared shells just before serving. Sprinkle crumbled biscuits or chopped peanut brittle over.
Cook’s notes:
Serve with berries of your choice.
Top with sliced bananas.
Use LANCEWOOD® Low Fat Smooth Plain Cottage Cheese instead of Creamed Smooth Plain Cottage Cheese.
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