Method

Berry Coulis

1. Add the frozen berries and maple syrup to a small saucepan over low heat. Cook until softened.
2. Mix the cornflour with water, then stir into the berries. Cook for a few minutes until slightly thickened.
3. Remove from heat, allow to cool slightly, then blend until smooth. Transfer to the fridge to chill.

Biscuit Base

4. Preheat the oven to 180°C and grease a tart tin.
5. In a bowl, combine almond flour, plain flour, coconut oil, and maple syrup. Rub together with your fingertips until the mixture resembles wet sand.
6. Press firmly into the base and sides of the tart tin. Prick the base with a fork.
7. Bake for 15 minutes, or until lightly golden. Set aside to cool completely.

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White Chocolate Ganache

8. Place the white chocolate and butter in a heatproof bowl.
9. Heat the cream in a saucepan over low–medium heat until just simmering.
10. Pour the hot cream over the chocolate and butter. Let sit for 1 minute, then stir until smooth.
11. Divide the ganache in half:

• Place one half in the fridge to chill (this will be whipped later).
• Stir 3 tbsp berry coulis into the other half to create the berry ganache filling.

Assemble

12. Spread about 5 tbsp berry coulis over the cooled tart base.
13. Pour over the berry ganache filling and smooth the top.
14. Refrigerate for at least 4 hours, or until fully set.

Serve

15. Whip the remaining chilled ganache using an electric mixer until light and fluffy.
16. Pipe or spread around the edge of the tart, leaving a strip down the centre. Spoon extra berry coulis into the centre strip.
17. Finish with a generous sprinkle of shredded coconut and serve.