Prep time - 30 minutes

Cook time - 0 minutes

Difficulty - Easy

Serves / makes - 4 individual tarts

Ingredients

200g ground almonds

3T syrup such as date, agave, rice or golden

3T coconut oil, melted

1 can of coconut milk (400ml)

2T corn flour / cornstarch

150g fresh raspberries 

60g coconut flakes

2 passion fruit (optional)

Equipment

Mixing bowl

Mixing spoon

4 individual tart tins or 1 20cm tart tin

Whisk

Jug

Saucepan

Small frying pan for toasting coconut 

Method

1. Put the ground almond in a large mixing bowl. Add the syrup and oil. Mix it into the almonds well.

2. Divide the mixture between 4 individual tart tins or put it into the base of a medium sized tart tin. Press the almond mixture into the base of the tin and up the sides. 

3. Put the coconut milk and corn flour in a jug. Mix it together, getting rid of any lumps. You may be able to do this with a mixing spoon but may need a whisk. 

4. Pour the coconut milk into the saucepan. Heat it, on a gentle heat, stirring continuously, until the milk has thickened. It should be like thick custard that is still pourable. It will take around 5 minutes to thicken.

5. Pour the coconut milk into the tart bases. Allow them to set in the fridge for 5-10 minutes for a soft-set, chill for longer for a firmer set.

6. If you want to toast the coconut flakes put them into a dry frying pan on a medium heat. Fry until golden brown then remove them from the pan to cool. 

7. Top the tarts with some coconut flakes, then raspberries, more coconut and the seeds from the passion fruits. 

8. Serve immediately.