For the crust
½ cup coconut flour
½ cup ground hazelnuts
¼ teaspoon fine sea salt
2 large eggs OR 2 flax eggs (see recipe notes)
¼ cup coconut oil or butter, melted and cooled slightly
For the filling
Kumi kumi lemon curd
Fresh blackberries
Preheat oven to 180°c. In a medium bowl, whisk together coconut flour, ground hazelnut and salt, breaking up any lumps. Add the eggs and oil to bowl, stirring until completely combined. Press dough evenly in bottom and sides of an 20-22 cm pie pan or tart tin. Use smaller tins for individual serves. Prick the bottom of crust 2 or 3 times with fork (to release steam). Bake in preheated oven for 23 to 27 minutes until light golden brown. Cool on a wire rack. When cool, fill with kumi kumi lemon curd, arrange fresh blackberries on top and serve with generous amounts of whipped cream
Note Flax Eggs: To replace the 2 large eggs, combine ⅓ cup water with 4 teaspoons flaxseed meal. Let stand for 5 to 10 minutes to thicken/gel before using.
