Pastry base
1 1/3 cups blanched almond flour
1/3 cup tapioca flour / starch
1/4 cup desiccated coconut
1/4 teaspoon finely ground sea salt
60g butter cold, chopped into small pieces
1 tsp. vanilla essence
1 large egg

• Preheat oven 180C/350F
• Place the dry ingredients in a food processor and pulse to combine and remove lumps.
• Mix the egg and vanilla together with a fork and add to the dry mix along with the cold butter, which is in small pieces.
• Process until a ball forms.
• Remove and wrap in cling film and cool in the fridge for 30 minutes.
• Line the bottom of a 28cm removable base flan tin with baking or parchment paper and grease the sides using buttery paper.
• Press in the pastry mix evenly over the base and sides
• Prick the base with a fork and place in the fridge for a further 20 minutes or while you are making the Crème Patisserie
• Bake 10 – 12 minutes or until the pastry is lightly golden.
• Remove and cool on a cake rack but keep in the tin. Once cool you can place in an airtight container until you are ready to put the tart together, or assemble.
(Adapted from Everyday Maven)

Crème Patisserie
4 egg yolks – free range at room temperature
40g coconut sugar
1 tbsp tapioca flour
1 tsp vanilla extract
350 ml milk – full fat

• In a bowl, beat or whisk the egg yolks with the coconut sugar until thick, then stir in the arrowroot.
• Pour the milk in a saucepan and heat it slowly just up to the boil – bubbles will appear around the sides of the pan.
• Pour the milk slowly into the egg mixture, whisking/beating all the time.
• Return the mixture to the pan and stir over a low to medium heat until it comes up to a gentle boil.
• Continue to cook and using a whisk stir all the time.
• Once mixture thickens, generally after a couple of minutes, remove from the heat, and add the vanilla extract.
• To avoid the mixture from going lumpy (or looking like scrambled eggs!) make sure the heat is not too high or the mixture does not boil rapidly. If this does happen then remove from the heat and whisk the mixture quickly.
• Once thickened allow the custard to cool for a minute so that the mixture doesn’t burn on the hot sides of the pan as you pour it into a bowl or container.
• Poor into a bowl/container and cover the top with cling film this is to prevent a skin forming. Allow the custard to cool in the fridge. Like the pastry base, you can make this the day before and store in the fridge.
(This is a traditional French custard recipe adapted from Rachel Allen)

Berry Topping
1/3 cup berry jam – make sure it is made without refined sugar.
1 cup or more strawberries, sliced
1 cup blueberries
Optional – 2 tbsps Grande Mainer or Cointreau

• In a small pan, gently heat the jam along with the berries and optional liquor, to a gentle simmer.
• Simmer for 5 minutes until strawberries are softened but still keep their shape.
• Cool to room temperature or place in the fridge until you are ready to assemble the tart.

To Assemble
Carefully spoon in the Crème Patisserie and smooth across the tart.
Spoon over the Berry topping.
Place tart in the fridge until you are ready to serve.
Gently remove the pastry case from the flan tin and place on a serving platter.