Hot Cross Tart Recipe

All of the spicy flavours of Easter combined in a cheesecake type tart. Enjoy the rich, cinnamon and raisin filling on a chocolate biscuit base.


Prep Time

15 minutes

Cooking Time

20 minutes - excluding chilling time


Serves: 8

Recipe Ingredients


  • 2 boxes SPAR "Chocolate Crunchies" biscuits, finely crushed
  • 100 g SPAR margarine, melted
  • 2 ml ground cinnamon


  • 150 g treacle sugar
  • 1 tub SPAR smooth plain cottage cheese
  • 2,5 ml ground cinnamon
  • 1 ml ground cloves
  • 1 ml ground nutmeg
  • 5 ml vanilla essence
  • 15 ml gelatine, soaked in 100 ml cold water
  • 250 ml SPAR cream, chilled and stiffly whipped
  • 60 ml seedless raisins

Recipe Method

  1. Mix together the biscuit base ingredients, and press firmly into the sides and base of a 20 cm shallow greased tart plate or loose-base cake pan. Refrigerate.2. Beat together the first 6 filling ingredients.3. Warm the soaked gelatine in the microwave to dissolve, for no more than 20 seconds on 100% Power.
  2. Cool to room temperature and pour in a steady stream over the cheese mixture while beating.
  3. Blend in half of the whipped cream thoroughly and pour this filling into the chilled biscuit base. Sprinkle over the raisins. Chill for 3-4 hours or overnight.
  4. Pipe the remaining whipped cream through the opening of a piping bag, without a serrated nozzle, for the Cross over the top.

Hints & Tips

Nuttikrust biscuits may be used instead