5 Ingredient Plant Based Friendly Fruit Tart

INGREDIENTS (makes 6 tarts)
Crust

1 cup all purpose gluten-free flour

1 pinch salt

1/3 cup coconut oil (scoopable // not liquid)*

1 tbsp raw cane sugar 

1 zested lime

3-6 tbsp ice cold water

Filling

1x400ml can full-fat coconut milk (chilled overnight in the fridge)

2 tbsp icing sugar

1 each zest of a lime

Topping

1 cup mixed fruit of your choice for garnish 

1 tbsp icing sugar for dusting 

PROCEDURE

1. First, mix together the coconut oil, flour, salt and mix together with a fork or pastry cutter. 
2. After, add the sugar and zest of a lime and mix.
3. Gradually add iced water two tablespoons at a time and mix until the mixture forms into a ball. Wrap the ball of dough with cling-wrap and place into the fridge for an hour.
4. For the filling, scoop out the cream of coconut milk, add the icing sugar and zest of a lime and mix thoroughly. Chill the filling in the fridge until needed for use. 
5. Roll out the dough to about 1/8 of an inch and outline a circle about a centimetre away from the tin. Gently press the dough into the tin, cutting off the excess dough. Poke holes all around the dough with a fork and bake the crust in the oven for 350°F for 15 minutes. 
6. Let the crust cool down and scoop a healthy amount of filling into the crust. Decorate the tart with fruits and top off with sifted icing sugar.