The holidays are just around the corner. The Portuguese sun awaits us, but before leaving, I’m giving you a recipe as fresh as it is delicious, which all my colleagues loved at the end of the year. Many of you asked me for the recipe on social media, so here it is!
I took up Christophe Michalak’s cheesecake tart concept (I’ve already published the recipe with blueberries). A mix of cream, mascarpone and Philadelphia to echo the freshness of cheesecake. But this presentation (and this recipe) brings much more lightness (because a cheesecake can be rather “pouf pouf”, as Mercotte would say).
I flavoured the cream with Monin coconut syrup (which they kindly sent me) and I chose raspberries (but you can use your favourite fruit). Coconut, raspberry and lime — it’s perfect for a summer dessert 🙂
Ingredients & Method
3 components · Full recipe
Coconut Cheesecake Cream
Ingredients
- 200 g (7.1 oz) heavy cream
- 100 g (3.5 oz) mascarpone
- 100 g (3.5 oz) Philadelphia cream cheese
- Monin coconut syrup (or coconut extract and icing sugar)
Method
1
Place the mixing bowl and the electric whisk attachments in the freezer for at least 15 minutes (I use my KitchenAid stand mixer — I run the stainless steel bowl and whisks under very cold water).
2
Pour the heavy cream, Philadelphia and mascarpone into the bowl of the stand mixer and start whisking at medium speed. Once the cream begins to firm up slightly, increase the speed.
3
Sweeten with coconut syrup to taste, balancing with the sugar already present in the red berry jelly.
4
Be careful not to overwhip the cream — with Philadelphia and mascarpone in the mix, it can happen quite quickly.
5
Transfer to a piping bag fitted with a plain 13 mm nozzle and refrigerate until ready to assemble.
Reconstituted Biscuit Base
Ingredients
- 200 g (7.1 oz) shortbread biscuits (Breton sablés, palets bretons, shortbreads…)
- 60 g (2.1 oz) desiccated coconut
- 90 g (3.2 oz) melted butter
Method
1
Melt the butter in the microwave.
2
Crush the shortbread biscuits into fine crumbs. Add the desiccated coconut, the zest of 2 limes and a pinch of fleur de sel.
3
Add the melted butter and mix with your hands until the mixture resembles damp sand.
4
Press the mixture into a 20 cm (7.9 in) square tart ring to a depth of approximately 5 mm. Firm it down well.
5
Refrigerate until set and ready to assemble.
Assembly
Ingredients
- blackcurrant jelly
- coconut shavings
- fresh raspberries
Method
1
Take the biscuit base from the fridge and spread a thin layer of blackcurrant jelly (or any red berry jelly) over the surface, leaving about 1 cm (0.4 in) clear around the edges.
2
Pipe a neat row of cheesecake cream balls around the perimeter. Then place a row of raspberries (upside down) and fill the remaining space with more cream balls.
3
Add a few extra raspberries.
4
Fill the hollow centre of the raspberries with blackcurrant jelly.
5
Scatter some coconut shavings over the top and zest a lime over the tart. Refrigerate until ready to serve.
6
If you’d like to try the coconut and blueberry cheesecake version, click here!
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