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Crust:
Filling:
Apricot compote:
Crust:
Mix crushed cornflakes, butter and castor sugar. Press firmly into four 10cm loose bottomed tartlet pans. Refrigerate until needed.
Filling:
Beat cottage cheese and yoghurt. Add orange juice, brown sugar and vanilla seeds and mix. Refrigerate until needed.
Apricot compote:
Place all ingredients in small saucepan and bring to boil. Simmer over low heat until thick syrup forms. Remove cardamom pods and cool.
To assemble:
Remove cornflake crust carefully from pans and place on serving plates. Spoon in filling. Spoon apricot compote over just before serving.
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