Ingredients
Dough:
- 250g butter
- 160g icing sugar
- 2 eggs
- 1 tsp vanilla essence
- 500g flour
Cheesecake filling:
- 500g cream cheese
- 120g castor sugar
- 500g cream
- 1/2 cup desiccated coconut
- 2 tbsp gelatine
- 80g castor sugar
- 80ml water, hot
- 125ml lime cordial
- 125ml lemon juice
- 2 tbsp popping candy
Glaze:
- 250g water
- 250g sugar
- 2 tsp gelatine
Fruit:
- 4 apples, red
- 1 pineapple
- 1 punnet grapes, black
- 1 punnet grapes, green
- 1 punnet strawberries
- 2 clementines
- 2 kiwi fruits
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