This recipe first appeared in Woman’s Day.
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Ingredients
Filling
Method
1.In a food processor, pulse flour, butter and icing sugar together until the mixture resembles crumbs. Add coconut, egg yolk and cold water. Pulse to form a dough. Shape into a disc. Wrap in cling film and chill for 30 minutes.
2.Roll pastry out between two sheets of baking paper to line a shallow 13 x 36cm rectangular loose-based pan. Ease pastry into pan, pressing into sides. Chill for 30 minutes. Preheat oven to hot, 200°C. Place pan on oven tray and trim pastry. Bake blind for 20 minutes. Remove filling. Bake for a further 10 minutes. Cool completely.
Filling
3.In a small bowl, using an electric mixer, beat cream cheese, caster sugar and vanilla extract until smooth. With motor running, beat in thickened cream for 2-3 minutes until firm peaks form.
4.Stir in lime zest and juice. Pour into cooled tart case. Sprinkle with blueberries and a little extra toasted shredded coconut. Chill for 1 hour. Serve topped with extra shredded lime zest.
Note
- You can use strawberries or raspberries instead of blueberries.