by Nicky Hutteman

Pastry:

125 gms buckwheat flour
125 gms almond flour/meal
1 Tbsp pure icing sugar
125 gms room temperature butter chopped/alternatively 125 gms coconut oil
1 egg yolk
½ tps cold water 

Filling:

500 grams strawberries or any mixed berries
¼ cup honey
¼ cup cornflour
2 tps fresh grated ginger

Method:

Combine buckwheat, almond meal and icing sugar in food processor till combined.
Mix egg yolk with water.
Add butter or coconut oil and egg yolk mix to processor.
Blend all ingredients till mixture resembles breadcrumbs.
Roll dough out to fit buttered pie dish or flan tin with removable base.
Chill in fridge for ½ hour.
Heat oven to 180 ºC.
Blind bake tart crust for 20 minutes in oven.
Prepare filling while crust bakes.
Mix honey, cornflour and ginger till combined, gently fold in fruit of choice and spoon into baked pie crust.
Reduce oven to 160 ºC and bake tart for 40 minutes.