South African Triangular Cottage Cheese Tart

Beat the butter until light and creamy. Beat in small quantities of the sugar at a time. Add the egg and beat well. Mix the prepared coffee and cottage cheese and add to the butter mixture. Fold in lightly and chill until firmer. Mix the milk and vanilla essence and dip each finger biscuit into the mixture. On a large sheet of aluminium foil arrange 3 horizontal rows with 5 finger biscuits in each row so that the ends of the biscuits touch. Spread some of the filling over the finger biscuits. Arrange another 3 rows of finger biscuits on top using 4 biscuits in each row. Spread some of the filling on this layer of biscuits. Arrange a third row of biscuits, this time with 3 biscuits in each row (you're building a pyramid). Repeat the layers, ending with three rows of of only 1 finger biscuit each. Wrap the pyramid in the aluminium foil and place in the freezer until firm. Revome the foil. melt the chocolate in a glass bowl over boiling water or in the microwave oven and coat the outside layer of the pyramid with chocolate. Leave until set. Cut into slices as neede. Freeze the rest. Makes 1 large tart.