Cooking Time:
10 minutes to melt things, but that's about it!
Serves:
6 – 8 people
Preparation Time:
15 minutes
Ingredients:
300g digestive biscuits, crumbed
125g unsalted butter
3 x 150g Sancler Organic Melys with lemon
250g Primrose Organic raspberries or tayberries
2 tablespoons Cegin Suzanne Strawberry and Champagne preserve
Juice of half a lemon
Instructions:
1. Melt the butter and mix together with the biscuit crumbs.
2. Press firmly into the base and sides of a 23cm loose base fluted tart tin.
3. Chill in the freezer until firm.
4. Remove and fill with the Sancler smooth cheese.
5. Top with the raspberries or tayberries.
6. Melt the jam and lemon juice over a gentle heat and gently brush the glaze over the fruit.
7. Leave in the refrigerator for an hour until completely set.
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