Ingredients:
1 Swiss roll
1 tin (825g) guavas
30g (60 ml) custard powder
60ml water
1 tin condensed milk
1 tin smooth cottage cheese
125ml lemon juice
250ml cream
castor sugar
vanilla essence
Method:
Cut Swiss roll in thin slices and arrange in bottom of tart-pan.
Use a fork to flatten guava and cook with the juice for approximately 3 minutes.
Mix custard powder and water and add to guava-mix.
Cook for another minute and dab hot mixture over Swiss roll slices. Let it cool down.
Beat condensed milk, cottage cheese and lemon juice. Dab over guava-layer.
Whip cream, sweeten with castor sugar (optional) and spice with vanilla essence. Cover condensed milk with this mixture.
Put tart in refrigerator.
A little bit of red jelly-powder sprinkled over the tart just before serving, gives it a lovely pink colour.
|
Bestanddele:
1 rolkoek
1 blikkie (825g) koejawels
30g (60 ml) vlapoeier
60ml water
1 blikkie kondensmelk
1 blikkie roomkaas
125ml suurlemoensap
250ml room
versiersuiker
vanieljegeursel
Metode:
Sny rolkoek in dun skyfies en rangskik onder in tertbak.
Druk koejawels met 'n vurk plat en kook saam met die sous vir sowat 3 minute.
Meng vlapoeier en water en voeg by die koejawelmengsel.
Kook vir nog 'n minuut en skep warm mengsel oor die gesnyde rolkoek. Laat dit afkoel.
Klits kondensmelk, roomkaas en suurlemoensap. Gooi oor die koejawelmengsel.
Klits room, versoet met versiersuiker (opsioneel) en geur met vanieljegeursel. Bedek tert hiermee.
Sit tert in die yskas.
Sprinkel voor opdiening 'n bietjie rooi jelliepoeier oor die tert om dit 'n mooi pienk kleur te gee.
|
