Sunday Spoil: Guava fridge tart
This light, yet creamy dessert is perfect for a Spring day.
Serves 8
You’ll need: For the crust – 200g packet coconut biscuits, finely crushed; 125ml butter, melted.
For the filling – 250g Lancewood Creamed Smooth Cottage Cheese; 397g can condensed milk; 80ml lemon juice; 5ml gelatine, dissolved in 15 ml water.
For the topping – 2 x 410g cans guavas, drained & mashed (reserve 60ml of the syrup); 30ml custard powder; 250ml cream; 30ml castor sugar; meringues or Turkish delight and edible flower petals for decorating.
How to:
Mix the biscuit crumbs and butter together. Press into the bottom of a 20cm pie dish.
Beat the cottage cheese, condensed milk and lemon juice together.
Heat the gelatine for 10 – 15 seconds in the microwave until melted. Add to the cottage cheese mixture and mix through.
Pour into the prepared crust.
Add the mashed guavas, reserved syrup and custard powder to a saucepan and simmer over low heat until thick.
Leave to cool and spoon on top of filling.
Whip the cream until stiff and fold the castor sugar in.
Spoon on top of the filling and spread out evenly. Refrigerate for two hours.
To decorate: Decorate with meringues and flower petals before serving
* Recipe & image by Lancewood.
