INGREDIENTS
CRUST
200 g (1 packet) Tennis Biscuits
80 ml (1/3 cup) CLOVER Farmstyle butter
FILLING
160 g (80 g x 2 packets) litchi jelly
312 ml (1¼ cups) boiling water
250 ml (1 cup) CLOVER fresh cream
375 ml (1½ cups) CLOVER Bliss double cream plain yoghurt
385 g (1 can) CLOVER condensed milk
TOP LAYER
420 g (1 tin) seedless litchis
30 ml (2 tbsp) sugar
20 ml (4 tsp) cornflour
Method
CRUST
Use the food processor and finely crush the Tennis Biscuits.
Melt the butter, and stir it into the biscuit crumbs. Place it on the bottom of a greased tart plate with a diameter of 24 cm.
Stir the jelly into the boiling water until it is completely dissolved. Set aside.
Use an electric mixer and slightly stiffen the cream. Add the yoghurt to the cream and mix well.
Add the condensed milk to the cooled jelly mixture, and add to the yoghurt mixture. Mix well.
Pour the mixture onto the tart plate and place it in the fridge to set.
TOP LAYER
Pour the entire contents of the can of litchis into a saucepan, and stir in the sugar.
Mix a little of the liquid into the cornflour, and mix until a smooth paste has formed.
Heat the litchi mixture, and add the cornflour paste. Stir until the sauce has thickened.
Remove from heat. Let it cool slightly, and spoon it onto the tart.
Place it in the fridge until it has set.
CLOVER INGREDIENTS USED IN THIS RECIPE