This cheesecake tart is an absolute treat for parties and picnics. The taste of the crunchy crust filled with cream cheese and berries is heavenly. The colour of the golden crust along with colourful berries are a wonderful treat to your eyes too!

Preparation time and cooking: 3 hours

Chilling time : 8 hours

Diet: Nut free                               

Serving: serves 8

Ingredients

For the crust:

• 1½ cups flour (200g) ¼ cup for dusting
• 1/3 cup powdered sugar (35g)
• ½ cup butter (110g)
• 1 medium sized egg
• pinch of salt
• 1 tsp vanilla extract

For the cheesecake:

• 250g cream cheese
• 250g whipping cream
• 50g powdered sugar
• 2 tbsp lemon juice
• ½ cup water
• 2 tsp agar agar

For the fruit topping:

• Choice of your berries, kiwi and mangoes

Instructions

For the crust:

1. Sieve the flour, powdered sugar and salt and keep aside
2. Cut butter into small cubes in 1cm
3. Add flour mix and butter to a food processor and pulse until it forms crumbs, i.e. not too fine.
4. Add eggs and vanilla extract to the crumbs and mix together. Do not over-mix.
5. Transfer the dough to a worktop and knead and flatten it.
6. Cover in a cling film and transfer to the fridge for 30 minutes.
7. Place the dough on top of a dusted worktop and roll into 0.8” thick circles and cover the tart pan.
8. Trim off edges and press all the sides evenly.
9. Gently pierce the bottom of the crust with a fork and transfer to the fridge for 30 minutes.
10. Preheat the oven at 170^oC.
11. Line the crust with a parchment paper and fill with dry beans or grains for weight (blind baking).
12. Bake for 15 minutes.
13. Remove the parchment paper with weighted beans and bake for 12 more minutes.
14. Let this cool down to room temperature.

For the cheesecake:

1. Whisk the cream cheese until fluffy, then add powdered sugar, mix well and keep aside.
2. Whisk the whipping cream in another bowl until stiff peaks form.
3. Combine the cream cheese and whipped cream together.
4. Boil the water, add the agar agar and stir well until it thickens.
5. Let it to cool for 5 minutes.
6. Add lemon juice, vanilla and agar agar mix and using a spatula gently fold everything together.
7. Pour the mix into the crust and refrigerate for a minimum of 8 hours.

For the fruit topping:

Cut and decorate your preferred fruits.

This recipe is suitable for 9 inches (23cm) tart pan with removable bottom.