Yield 1 x 10-inch flan

Ingredients
1 1/2 C flour
1/3 C sugar
1/4 C dessicated coconut
25g hazelnuts, toasted
170 g butter, softened
1 egg, lightly whisked

Method
1. Process all dry ingredients in a food processor until well combined. Add butter until mixture resembles breadcrumbs.
2. Add egg and pulse until dough just comes together.
3. Cling wrap dough and refrigerate for 15 minutes.
4. On a lightly floured surfaced, roll pastry until about 4mm and place onto greased and floured flan shell.
5. Allow to rest in fridge for a further 15 minutes.
6. Blind bake in oven at 170 degrees for 10-12 minutes until golden.

Yield 1 x 10-inch round

Ingredients
250 g NICE biscuits
100 g butter, melted
750 g cream cheese, softened
150 mL thickened cream
1 C sugar
2 limes, juiced and zested
3 eggs
1/2 t vanilla

Method
1. Preheat oven to 110 degrees and grease and line springform baking tin.
2. Crush biscuits and add melted butter to form biscuit base. Press into the base of the tin and refrigerate until needed.
3. Beat cream cheese, lime juice and zest, sugar and vanilla until combined.
4. Add eggs one at a time until just combined. Beat in thickened cream.
5. Pour mixture oven base and bake in a slow oven for 45-60 minutes or until the centre of the cake is still slightly wobbly.
6. Cool with door ajar before refrigerating.