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Oaty coconut cheesecake tart

Oaty coconut cheesecake tart on a cake stand

Oaty coconut cheesecake tart

Name: Oaty coconut cheesecake tart
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Ingredients: 80g jumbo oats; 45g desiccated coconut; 100g plain flour; 120g unsalted butter; 90g light brown soft sugar; 40g golden syrup; 1 ripe passion fruit halved; 340g soft cheese; 60g caster sugar; 1 tsp vanilla bean paste; 200ml double cream

Benjamina Ebuehi

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Prep: 35 mins

Cook: 40 mins

plus cooling and 2-3 hrs chilling

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No time to make a homemade pastry tart case? Then try one made of tasty oats instead, like this gorgeous dessert that’s packed with flavour

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

80g jumbo oats
45g desiccated coconut
100g plain flour
120g unsalted butter
90g light brown soft sugar
40g golden syrup
1 ripe passion fruit

halved

For the cheesecake filling

340g soft cheese
60g caster sugar
1 tsp vanilla bean paste
200ml double cream

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Nutrition: Per serving

kcal557
fat41g
saturates26g
carbs41g
sugars25g
fibre3g
protein6g
salt0.5g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, May 2022

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