for 12 pieces

Pastry dough

120 g	white flour
50 g	coconut flakes
40 g	icing sugar
1	egg, beaten
1 pinch	salt
50 g	butter, cold, cut into pieces

Cheesecake mixture

100 g	pineapple & passion fruit jam
1 ½ dl	full cream
125 g	cream cheese, plain
1 tbsp	icing sugar
2 tbsp	Dried pineapple slices, cut in half
1 tbsp	coconut flake
some	edible flowers

How it's done

Pastry dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough (do not knead), flatten, cover and chill for approx. 30 mins.

To shape

On a lightly floured surface, roll the dough out into a rectangle (approx. 15 x 37 cm), transfer to the prepared tin. Press down well around the edges and prick the tart base firmly with a fork.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven and leave to cool in the tin.

Cheesecake mixture

Stir the jam until smooth, spread over the base of the tart. Place the cream, cream cheese and icing sugar in a bowl, beat until stiff. Transfer to a disposable piping bag, cut off the tip (approx. 3 cm) at a slight angle, pipe the cream on top of the tart. Scatter the pineapple, coconut flakes and flowers on top.

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