Ingredients
Berry coulis
Method
1.Grease 24cm shallow loose-based flan tin. Blend or process ingredients for berry coulis until smooth.
2.Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter and rind; process until combined. Press biscuit mixture evenly over base and three-quarters of the way up side of prepared tin, cover; refrigerate about 30 minutes or until firm.
3.Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
4.Meanwhile, blend or process cream cheese, milk and juice until smooth.
5.Stir gelatine into cream cheese mixture; pour mixture into biscuit case. Spoon 2 tablespoons of the berry coulis over the top of cream cheese mixture; using skewer, gently swirl coulis into cream cheese mixture for marbled effect, cover; refrigerate 4 hours or overnight. Refrigerate remaining coulis, covered, until required.
6.Serve tart with remaining coulis.
