INGREDIENTS
PASTRY
125 g Clover Mooi River Butter, room temperature
25 ml castor sugar
250 ml cake flour
5 x preserved figs, sliced
FILLING
50 g Clover Mooi River Butter, room temperature 50 g castor sugaR
2 egg yolks
30 ml Clover Fresh 2% Low Fat Milk
120 g smooth cottage cheese
30 ml self-raising flour
3 egg whites
30 ml castor sugar
extra figs for decoration (optional)a pulp
12.5 ml cornflour
Method
Preheat oven to 180°C.
PASTRY
Mix all the ingredients except the figs and line an ovenproof tart dish.
Arrange sliced figs on pastry base and set aside.
FILLING
Beat butter and castor sugar until light and fluffy.
Add egg yolks one at a time and gently fold into butter mixture.
Add the milk, cottage cheese and self-raising flour and mix.
Beat egg whites and castor sugar together until stiff peaks form.
Fold gently into the cheese mixture.
Spoon mixture into the pastry shell and bake for 20 minutes.
Reduce heat to 150°C and bake for another 20 minutes.
CLOVER INGREDIENTS USED IN THIS RECIPE
