Serves 8-12

For the pastry case

• ¾ cup ground almonds

• ¼ cup buckwheat flour

• 1 tbsp coconut oil

• Pinch cinnamon

• 3 drops of vanilla essence


For the pastry cream

• 250g COYO coconut yoghurt

• Zest and juice of 1 lime

• 8 torn mint leaves

• 1 vanilla pod halved and seeded


For the topping

• 300g bilberries

• 2 tbsp icing sugar

• Juice of ½ lemon


Heat the oven to 200°C. Combine the pastry ingredients and mix into a dough using a food mixer with the paddle attachment at slow to medium speed, adding a dash of cold water if necessary to bind. This can also be done by hand. Cover and place in the fridge to rest for half an hour. Using baking parchment, line a 37 x 35cm baking tray. Using a heavy-based pan, warm the bilberries, stir in the icing sugar and lemon juice and bring to a gentle simmer for 10 minutes, then set aside to cool. In a mixing bowl, fold the lime, mint and vanilla into the COYO. Set aside. Roll out the chilled pastry on a floured surface and place onto the baking tray. Prick the bottom of the pastry base with a fork and blind bake in the oven for 12 minutes, or until cooked but still pale. Remove from the oven and set aside to cool. Once the pastry is cooled, gently lift the parchment with the pastry base from the baking tray onto a serving board. Smooth the pastry cream across the base of the tart, leaving an edge of pastry showing. Spoon over the berries and scatter torn mint leaves to garnish. Keep chilled until ready to serve.

Recipe and styling: Kate Phillips
Photo: Jo Denison