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South African Triangular Cottage Cheese Tart

125 ml (1/2 cup) butter
125 ml (1/2 cup) sugar
1 egg beaten
5 ml (1 tsp ) coffee, prepared with 10ml (2 tsp) boiling water
250 g (1 container) smooth cottage cheese
125 ml (1/2 cup) milk
5 ml (1 tsp) vanilla essence
2 1/4 packets (125g each) finger biscuits
2 slabs (200 g each) milk chocolate

Beat the butter until light and creamy. Beat in small quantities
of the sugar at a time. Add the egg and beat well. Mix the prepared
coffee and cottage cheese and add to the butter mixture. Fold in
lightly and chill until firmer. Mix the milk and vanilla essence
and dip each finger biscuit into the mixture. On a large sheet of
aluminium foil arrange 3 horizontal rows with 5 finger biscuits in
each row so that the ends of the biscuits touch. Spread some of
the filling over the finger biscuits. Arrange another 3 rows of
finger biscuits on top using 4 biscuits in each row. Spread some
of the filling on this layer of biscuits. Arrange a third row of
biscuits, this time with 3 biscuits in each row (you're building
a pyramid). Repeat the layers, ending with three rows of of only
1 finger biscuit each. Wrap the pyramid in the aluminium foil and
place in the freezer until firm. Revome the foil. melt the chocolate
in a glass bowl over boiling water or in the microwave oven and
coat the outside layer of the pyramid with chocolate. Leave until
set. Cut into slices as neede. Freeze the rest.

Makes 1 large tart.


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