Lime cheesecake tart

The base for this light and summery tart can be made a couple of days in advance and stored in an airtight container. You can fill the base 3–4 hours before serving. Use any berries or summer fruits that are in season.

Recipe extract from Incredible Bakes by Caroline Griffiths, published by Smith Street Books, RRP $39.99.

Photography 2016 © Chis Middleton


125 ml (½ cup) thickened (double/heavy) cream
250 g cream cheese, softened
2 tablespoons rice malt syrup
2 teaspoons finely grated lime zest
2 tablespoons freshly squeezed lime juice
2 egg whites
Pinch of salt
250 g fresh strawberries,
Sliced mint leaves, to serve

150 g (1 cup) sunflower seeds
115 g (1½ cups) shredded coconut
2 tablespoons sesame seeds
2 tablespoons rice malt syrup
1 tablespoon melted virgin coconut oil
1 teaspoon ground ginger
1 egg white
¼ teaspoon liquid stevia (optional)
Pinch of salt


1. Preheat the oven to 140°C fan-forced. For the base, whiz the sunflower seeds and shredded coconut in a food processor until you have a coarse sand-like texture. Add the remaining base ingredients and process until combined and the mixture clings together when pressed with your fingertips.

2. Press the mixture firmly into a 12 cm x 35 cm rectangular loose-based fluted tart tin, evenly covering the base and sides. Bake for 15–20 minutes or until lightly browned. Remove from the oven and set aside to cool completely.

3. Whip the cream with an electric mixer until soft peaks form. Transfer to a bowl. Beat the cream cheese, rice malt syrup, lime zest and juice until smooth. Transfer to another bowl and fold in the whipped cream. Give the bowl for the electric mixer a good clean and beat the egg whites and salt until soft peaks form. Gently fold into the cream cheese mixture in two batches.

4. Spoon the cheesecake mixture into the cooled base and refrigerate until serving. Serve topped with the strawberries and mint. 


This tart will keep for 1–2 days, covered, in the refrigerator.