Preparation method

Dough:

• Beat butter and icing sugar until light and fluffy
• Add vanilla essence and eggs, 1 at a time
• Sift in the flour
• Bring together to make a soft dough
• Allow dough to rest for about 1/2 hour
• Roll dough out to about 5mm thick and line a pie dish
• Bake blind at 180 C until light brown
• Remove and cool

Cheesecake filling:

• Whip cream to soft peaks
• Beat the cream cheese and 120g of caster sugar, until sugar is dissolved
• Mix the gelatine and 80g caster sugar, then dissolve in the hot water, lemon juice and lime cordial
• Add the gelatine mixture to the cream cheese mixture, then fold through the whipped cream
• Fold coconut and popping candy into the cream cheese mixture
• Pour into baked base
• Place in fridge and allow to set
• Garnish with fruit and then glaze the fruit

Glaze:

• Add water and sugar and gelatine
• Allow to boil to a thin syrup

Fruit:

• Decorate with fruit on top of cream cheese tart
• Glaze fruit with syrup