INGREDIENTS
200 g (1 packet) Tennis Biscuits
125 g (¼ block) CLOVER Farmstyle butter, at room temperature
125 ml (½ cup) castor sugar
250 g (1 tub) cottage cheese
5 ml (1 tsp) vanilla essence
2 Flake chocolates
100 g (1 packet) whole red glazed cherries
ICING
200 g dark chocolate
60 ml (4 tbsp) CLOVER fresh cream
Method
Tear off a piece of tin foil big enough to pack 18 Tennis Biscuits on it in three rows of six biscuits each.
Use an electric mixer and cream the butter and the castor sugar until light yellow in colour.
Mix the cream cheese and the vanilla essence into the butter mixture.
Spread the mixture over the biscuits and place the Flake chocolates and the cherries on the central row of Tennis Biscuits.
Fold the foil upwards on both sides so that the tart forms a triangle. Close the sides of the foil.
Place in a freezer until set.
Remove the foil and place on a suitable serving plate.
ICING
Melt the chocolate and the cream over a low heat. Remove from heat, and let it cool. When the chocolate has been cooled, spoon it over the triangle.
SERVING SUGGESTION
Cut in slices to serve.
CLOVER INGREDIENTS USED IN THIS RECIPE
