165 g packet White Chocolate Tim Tams

45 g (½ cup) Desiccated coconut

100 g Butter, melted and cooled

185 ml (¾ cup) Thickened cream

1 tbsp Double cream

4 Red glacé cherries

Chopped pistachio kernels, to decorate

White Chocolate Coconut Filling:

100 g White chocolate, finely chopped

1½ tbsp Fresh lime juice

1 tsp Gelatine powder

250 g Cream cheese, at room temperature

200 ml Sweetened condensed milk

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Prepare tart tins: Line the bases of four 12 cm fluted tart tins with baking paper.
Make the base: Process White Chocolate Tim Tams and coconut in a food processor until fine crumbs form. Add melted butter and process again until combined. Divide evenly among tins, pressing firmly over the base and sides. Refrigerate for 1 hour.
Melt the chocolate: Microwave white chocolate in a heatproof bowl, stirring every 30 seconds until smooth. Set aside to cool slightly.
Dissolve gelatine: Place lime juice in a small heatproof bowl, sprinkle over gelatine, and microwave for 10 seconds until dissolved. Let cool slightly.
Make the filling: Process cream cheese and condensed milk until smooth. Add melted white chocolate and blend again, then add gelatine mixture and process until fully combined.
Fill and set: Pour the filling into tart shells and smooth the tops. Refrigerate for at least 8 hours or overnight until set.
Decorate: Beat thickened cream and double cream until firm peaks form. Pipe rosettes and stars on top of each tart. Garnish with glacé cherries and chopped pistachios before serving.

Use shortbread or digestive biscuits instead of Tim Tams for a lighter base.

Replace lime juice with passionfruit pulp for a tropical twist.

Add a few drops of coconut essence for extra flavor.

Make one large 22 cm tart using the same filling and base mixture.

Drizzle with melted white chocolate before piping cream for a stunning finish.