You can use whatever fruit is in season for this tart and whatever flavour extract you prefer in the cream base (experiment)
Ingredients for the base
15 digestive biscuits
2 Tbsp caster sugar
Pinch of salt
10 Tbsp butter, room temperature
Ingredients for the filling
2 tins coconut milk, refrigerated overnight
3/4 cup icing sugar
5 tsp orange extract
1/2 pint raspberries
1/2 pint blueberries
In a food processor blend the biscuits, sugar and salt until it’s very fine.
Add the butter, in pieces and pulse until a crumbly dough forms.
Tip the dough into a 23cm tart tin with removable base, press the dough into and up the sides of the tin then refrigerate for at least an hour.
Scoop the white layer of milk fat off the top of each tin of coconut milk into a large mixing bowl.
Cream the milk fat, icing sugar and orange extract with an electric mixer on high speed until light and fluffy.
Spoon the cream mixture onto the base and refrigerate until ready to use. It will keep up to 3 days in the refrigerator.
Top with the berries just before serving.