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Heat the oven to 180C/160C fan/gas 4 and line the base of a 23cm fluted tart tin with baking parchment. Tip the oats, coconut, flour and ¼ tsp salt into a large bowl and mix with a wooden spoon.
Heat the butter, sugar and golden syrup together in a small pan over a low heat until melted. Pour the mixture over the dry ingredients and mix well until the oats and coconut are evenly coated. Tip the mixture into the prepared tin and use your fingers to spread it across the base and up the side in an even layer. Bake for 15 mins, then remove from the oven and leave to cool.
To make the filling, tip the soft cheese, sugar and vanilla into a bowl and whisk together until smooth. Pour in 100ml cream and whisk again for a minute or so, or until the mixture has thickened. In a separate bowl, whip the remaining cream to stiff peaks using an electric whisk.
Gently fold the whipped cream into the soft cheese mixture, then spoon the cheesecake filling into the cooled tart case. Use the back of the spoon or a palette knife to create dips and swirls in the mixture for texture. Transfer to the fridge and chill for 2-3 hrs until firm. When you’re ready to serve, spoon the passion fruit pulp over the tart and slice into wedges.