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Similar to a bakewell tart but made with desiccated coconut flakes instead of almonds, this easy to make tart is delicious right out of the oven or cold. The wholegrain crust is made with a mix of whole spelt flour, green tea leaves and sesame seeds and has a mild sweet flavour and just the right consistency.
Coconut Oil Crust with Green Tea LeavesCoconut Cherry Filling, adopted from here

240 g Spelt pastry flour
10 g Green tea leaves
30 g White sesame seeds
1/3 tsp Salt
2 tbsp Erythritol granules
100 g Coconut oil, lightly softened
4-6 tbsp Ice water

2 Eggs, large
100 g Erythritol granules
1 tsp Vanilla essence
50 g Spelt pastry flour Pinch of salt
65 g Desiccated coconut

Pre-heat the oven to 200C/400F. In a large mixing bowl, add in the spelt flour, green tea leaves, sesame seeds, salt, and erythritol granules. Whisk to combine.
Add in the lightly softened coconut oil and rub the coconut oil into the flour-tea-mixture until the mixture resembles coarse meal. Add ice water a couple of tablespoons at a time, and mix just until dough begins to come together.
Turn dough out onto a work surface and divide into two portions. Wrap one portion in a plastic wrap and store in the freezer for later use. Form another portion of dough into a flattened disc. Wrap with plastic wrap and refrigerate at least an hour or until firm.
Roll the pastry dough between two sheets of baking paper...