Preheat the oven to 120º C.
Place the amaretti biscuits into a food processor with the flour, coconut and melted butter and pulse until a soft crumbly texture. Press down in a large quiche or tart pan.
Combine the cream cheese, white chocolate, cream, egg, vanilla, lemon zest and juice and mix well. Pour into the biscuit lined tart case and bake for 15 minutes.
Turn off the oven and allow the tart to stand in the oven for a further 15-20 minutes. Allow to cool and refrigerate for 1-2 hours before serving. Serve at room temperature with seasonal fruit like fresh figs, pears or berries. Pair with Nederburg Winemaster’s Reserve Noble Late Harvest.
Recipe by Jacques Erasmus
Photograph by Mickey Hoyle