Coconut, lime and blueberry cheesecake tart

This moreish coconut, lime and blueberry cheesecake tart is wonderfully decadent without being too sweet. Try this creating this recipe for your next morning or afternoon tea treat

  • 15 mins preparation
  • 30 mins cooking
  • 1 hr 30 mins marinating
  • Serves 12
  • Print
This recipe first appeared in Woman's Day.
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  • 1 1/4 cup flour
  • 125 gram cold butter, chopped
  • 1/3 cup icing sugar
  • 1/4 cup toasted, shredded coconut (plus extra for topping)
  • 1 egg yolk
  • 2 teaspoon cold water
  • 250 gram softened cream cheese
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 300 millilitre tub thickened cream
  • grated zest and juice from 1 lime (plus extra to serve)
  • 125 gram blueberries


  • 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.
  • 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.


  • You can use strawberries or raspberries instead of blueberries.