GRANADILLA AND CHEESE FRIDGE TART
397 g tin full cream sweetened condensed milk
80 ml lemon juice
1 tub of granadilla pulp
5 ml vanilla essence
250 g creamed cottage cheese
250 ml fresh cream or Orley whip
Base:
Crushed Tennis biscuits and mixed with butter.
Place prepared biscuits into tart dish.
Filling:
Wisk the condensed milk and lemon juice until it thickens.
Mix in granadilla pulp.
Add the vanilla essence and cottage cheese.
Whip the cream in a separate bowl until thick and fold into the cheese mixture.
Pour over biscuit base.
Chill in fridge.
Serve with ice-cream.
Recipe posted by Surine Joubert
Photo: Surine Joubert
