Vegan Blueberry Tart with Whipped Coconut Cream

Combine the flour, icing sugar, ground almonds and salt in a large bowl. Add the cold cubed coconut oil and rub it into the dry ingredients with your fingertips until the mixture resembles coarse, damp sand with a few pea-sized pieces remaining. Add the ice-cold water one tablespoon at a time, pressing the dough together until it just holds. Shape into a flat disc and wrap.

Refrigerate the dough for at least 1 hour, or up to 24 hours, until firm.

Preheat the oven to 180°C (160°C fan). On a lightly floured surface, roll the chilled dough to a 3mm thickness and press it into a 22cm loose-bottomed tart tin, trimming any overhang. Prick the base all over with a fork, line with baking paper, and fill with baking weights or dried beans.

Blind-bake for 15 minutes until the edges are set and pale golden.

Remove the weights and paper.

Return the tart shell to the oven and bake for a further 10 minutes until the base is deep golden and completely dry to the touch. Transfer to a wire rack and leave to cool completely in the tin.

Open the refrigerated cans of coconut cream without shaking them. Scoop only the thick solidified cream from the top into a chilled bowl. Add the maple syrup, vanilla extract and lemon zest, then whip with an electric hand mixer on medium-high speed for 3–4 minutes until light, fluffy and holding soft peaks.

Warm the blueberry jam and lemon juice together in a small saucepan over low heat, stirring for 1–2 minutes until loose and glossy.

Remove from the heat and fold through half the blueberries to coat them lightly.

Spoon the coconut cream into the cooled tart shell and spread it evenly to the edges with the back of a spoon, leaving a slight dome in the centre.

Scatter the jam-coated blueberries over the cream, then pile the remaining fresh blueberries on top. Finish with the toasted flaked almonds and a few mint leaves. Slice and serve immediately, or refrigerate uncovered for up to 2 hours before serving.