Berry Cheesecake Sunburst Tart

Summer is coming 🙂
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Which means barbecues, late nights, tan lines and summer desserts; such as this one. I won’t ramble  on too much, as the photos aren’t the greatest (it was Guy Fawkes, and most of the lights were off to maximise the effect of the fireworks outside) and I can only say so much about it!
It was an experiment and it was very successful at that.
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A crispy and buttery base, with whipped cream and a berry and cream cheese filling; delicious 🙂 The chopped almonds were a last minute addition but they work very well indeed! I wouldn’t skip them when I make this again. Anyway, long story short, this is an easy and very pretty tart, that take less time and ingredients to make than a cheesecake, but certainly pays homage to it!

Berry Cheesecake Sunburst Tart
Ingredients:
Base:
25g desiccated coconut
150g flour
20g custard powder
55g sugar
65g butter
1 egg
A few drops of water if necessary
Topping:
200g frozen berries
50g honey
125g cream cheese
An extra 50g honey
125ml whipping cream
Handful of almonds

Instructions:
Preheat the oven to 200 degrees Celsius. Line a baking tray.
In a food processor, whizz up the coconut until about the consistency of ground almonds. Add the flour, custard powder and sugar and pulse until combined. Cube the butter and add the the processor, pusling until the texture resembles breadcrumbs. Tip into a bowl and add the egg, mixing until a dough forms (If it is still a little thick or crumbly, add a few drops of water). Shape into a circle on the tray, about 1 cm thick and 20cm in diameter. Prick on top with a fork and even out the edges. Bake for about 20 to 30 minutes, until firm. Cool on a wire rack.
Meanwhile, make the berry coulis. Over low heat, cook the berries and the honey until thick. Cool and strain with a sieve. In a bowl, mix the cream cheese and second lot of honey until smooth, then mix in the coulis. Freeze (or chill if you want) for about an hour.
When ready to assemble, whip the cream until stiff peaks form. Spoon into a piping bag with a star tip and pipe a border around the edge of the cookie base (I had JUST enough cream so if you are a little worried about the quantity, use about 150mls). Spoon the filling into the middle, so that it just fills the border made by the cream. Chop the almonds and sprinkle around the edges. Serve.
This lasts about an hour before the base goes a bit soft, but all the elements could be made ahead if needed!

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I
 look forward to making many more tarts to share with you this summer!

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2 thoughts on “Berry Cheesecake Sunburst Tart

  1. Pingback: Crostata di Datteri (Sticky Date Sunburst Tart) | They Say Butter Is Love

  2. Pingback: Lemon and Mulberry Sunburst Tart {Welcome Spring!} | They Say Butter Is Love

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