GOOSE BERRY TART / APPELLIEFIETERT
- 2 tins of goose berries, drained, or 800 g fresh, ripe goose berries
- 2 tins condensed milk
- 2 x 250 g tubs fresh cream cheese
- 250 g white chocolate
- 1 packet Eat-sum-mor cookies, crushed
- 4 tablespoons melted butter
Mix melted butter and crushed cookies for the crust.
Spread evenly over base of a medium-sized tart container and compact with the back of a spoon.
Melt chocolate in microwave and add to 1 tub cream cheese; spread evenly on base.
Add gooseberries; spread evenly.
Add condensed milk to other cream cheese, mix and pour over gooseberries.
Refrigerate for 1 hour.
Recipe and photo: Danny Cat
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