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  • Castor sugar 80.0 ml
  • Salt 2.5 ml
  • Butter (cubed) 190.0 g
  • Dessicated coconut 100.0 g

Wild Berry Jam


  1. Pastry:

    • Pre-heat oven to 170 °C.
    • In a bowl, add in flour, castor sugar, salt, desiccated coconut and butter. Rub together until breadcrumbs form. Add in ice water and bring dough together.Refrigerate for 30 minutes.
    • Place 5 ml (1 teaspoon) of dough in a greased tartlet pan and press down until flat and level. Bake for 15 minutes.
    • Set aside to cool.
  2. Wild Berry Jam

    • Soak gelatine leaves until soft. Squeeze out the water and place in a separate bowl. Add in the hot water and whisk. Add in the CARTE D'OR Wild Berry Sauce a little at a time while whisking.
    • Transfer into a piping bag and pour over the pastry. Allow to set.
  3. Cheesecake:

    • In a mixer, combine all ingredients. Whisk on low speed for 1 minute, scrape down, whisk on high for 5 minutes or until cheesecake starts to thicken. Place mix into a pipping bag and pipe over the jam. Place in a fridge to set.
    • Place on a plate and garnish with fresh chopped raspberries and flowers,