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1
Preheat oven to 150 degrees C/gas mark 2.
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2
Line a baking tray with baking parchment, add coconut and spread out evenly in a single layer.
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3
Place in oven and toast for 4 minutes; stir and toast for another 2 to 3 minutes or until golden and fragrant.
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4
Remove from oven and set aside.
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5
Raise oven temperature to 180 degrees C/gas mark 4.
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6
Thoroughly oil tartlet tins and set aside.
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7
Grind oats, rice flour, salt and 50 g (2 oz/ 1/2 cup) of the toasted coconut in a food processor until finely ground, about 30 seconds.
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8
Transfer to a bowl and stir in spelt flour and remaining toasted coconut.
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9
Drizzle in coconut oil; mix with a fork or your fingertips until all flour is moistened.
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10
Add maple syrup and vanilla and mix until evenly incorporated.
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11
Pastry should be moist but not sticky.
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12
Wash and dry your hands, then press pastry evenly into tartlet tins.
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13
Trim any excess pastry from the edges.
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14
Prick the base of each tartlet with a fork several times and place on a baking tray.
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15
Bake for 16 to 18 minutes or until deeply golden and fragrant.
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16
Remove from oven and leave to cool.
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17
Now make the filling.
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18
Line a medium sieve with a nut milk bag; clean, thin tea towel; or several layers of muslin (cheesecloth).
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19
Place over a medium heavy-bottomed pan and set aside.
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20
Drain and rinse cashews and add them to an upright blender, along with rice milk and grated coconut.
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21
Blend on highest speed until smooth, about 1 minute.
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22
Pour through lined sieve into pan, gather up edges of nut milk bag or cloth, and gently squeeze out all liquid.
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23
Compost dry pulp that remains.
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24
Rinse blender and set aside.
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25
Add agar, salt, maple syrup and turmeric to the coconut-cashew milk mixture and whisk to combine.
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26
Bring to the boil over high heat, whisking every minute or so.
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27
Cover pan, reduce heat to low and simmer for 15 minutes, whisking every 5 minutes.
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28
Check that agar has completely dissolved; if not, re-cover and continue simmering until no flakes appear.
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29
Remove from heat and set aside, uncovered, for 10 minutes to cool slightly.
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30
Pour into rinsed blender; add lemon juice and blend for 20 seconds or until frothy.
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31
Add 3 teaspoons of the lemon zest and pulse to combine.
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32
Let mixture sit in blender for another 10 minutes to cool a little more.
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33
This step allows cream filling to thicken a bit more, which ensures tartlet pastry will remain crisp (thin, hot liquids seep into pastry and affect the texture).
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34
Carefully remove tartlets from tins and place on a baking tray that will fit in your fridge.
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35
Divide lemon filling between tartlets, filling them all the way to the top.
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36
Sprinkle with remaining lemon zest.
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37
Once filling has stopped steaming, place in the fridge to set completely, about 30 minutes.
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38
While tartlets set, gently combine blackberries, maple sugar and vanilla in a medium bowl; set aside to macerate for 20 to 30 minutes or until ready to serve.
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39
Stir blackberries, then evenly distribute over tartlets and serve.
