Faith Kramer’s vegan coconut custard tart is topped with four symbolic fruits of Tu Bishvat, but you can sub in your own.

Use in place of freshly grated coconut. It is also delicious added to meringues, cakes, biscuits and cream tarts.

Mix the icing sugar with the lime juice and add to the cream mixture with the coconut, lime zest and coconut milk. Whisk to stiff peaks and spoon into the case. Cook the sugar and butter in a ...

* Coconut oil – A truly wonderful oil, this is not only good for raw deserts it’s a great cooking oil as it doesn’t denature at high heats. It is usually solid at room temperature; to melt ...

To serve1. Place a spoonful of sauce onto a serving plate and a piece of the tart on top. Dust with icing sugar.