• Lime cheesecake tartC (Chris Middleton)Source: Chris Middleton

The base for this light and summery tart can be made a couple of days in advance and stored in an airtight container. Use any berries or summer fruits that are in season.






Skill level

Average: 3.3 (18 votes)

You can fill the base 3–4 hours before serving.


  • 125 ml (4 fl oz/½ cup) thickened (double/heavy) cream
  • 250 g (9 oz) cream cheese, softened
  • 2 tbsp rice malt syrup
  • 2 tsp finely grated lime zest
  • 2 tbsp freshly squeezed lime juice 
  • 2 egg whites
  • pinch of salt
  • 250 g (9 oz) fresh strawberries, sliced
  • mint leaves, to serve



  • 150 g (5½ oz/1 cup) sunflower seeds
  • 115 g (4 oz/1½ cups) shredded coconut
  • 2 tbsp sesame seeds
  • 2 tbsp rice malt syrup
  • 1 tbsp melted virgin coconut oil
  • 1 tsp ground ginger
  • 1 egg white
  • ¼ tsp liquid stevia (optional)
  • pinch of salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 140°C/275°F (fan-forced).

For the base, whiz the sunflower seeds and shredded coconut in a food processor until you have a coarse sand-like texture. Add the remaining base ingredients and process until combined and the mixture clings together when pressed with your fingertips. Press the mixture firmly into a 12 cm x 35 cm (4¾ in x 13¾ in) rectangular loose-based fluted tart tin, evenly covering the base and sides. Bake for 15–20 minutes or until lightly browned. Remove from the oven and set aside to cool completely.

Whip the cream with an electric mixer until soft peaks form. Transfer to a bowl. Beat the cream cheese, rice malt syrup, lime zest and juice until smooth. Transfer to another bowl and fold in the whipped cream.

Give the bowl for the electric mixer a good clean and beat the egg whites and salt until soft peaks form. Gently fold into the cream cheese mixture in two batches. 

Spoon the cheesecake mixture into the cooled base and refrigerate until serving. Serve topped with the strawberries and mint. 

This tart will keep for 1–2 days, covered, in the refrigerator.


This recipe is from Incredible Bakes (Smith Street Books). Photography by Chris Middleton.