Creme patissiere:

1. Add the almond milk (200g), coconut milk (200g), scraped vanilla bean (1), egg yolks (3), honey (100g), cornflour (50g) and butter (25g) to the bowl. Program 12 minutes / 90C / Speed 3.
2. Pour into a bowl and directly cover the mixture with clingfilm to prevent the forming of a skin. Chill for at least 4 hours, or overnight.

Shortcrust pastry:

1. Add the rapadura sugar (100g) and lemon peel (from 1/2 lemon) into the mixer bowl. Mill Speed 9 / 10 seconds.
2. Add the wholemeal spelt flour (150g), unbleached spelt flour (150g) and butter (150g) to the bowl. Process Speed 6 / 10 seconds or until the mixture resembles breadcrumbs.
3. Add the egg (1) and vanilla essence (1/2 tsp) to the bowl. Program Closed Lid / Kneading Function / 10-20 seconds or until the dough just comes together.
4. On a lightly floured surface, bring the dough together to form a ball. Flatten and wrap the dough in clingfilm, then place in the fridge for 30 minutes to rest.
5. Preheat the oven to 180C.
6. Roll pastry out to 3mm thick, using a rolling pin on a lightly floured surface. Press into a large round tart shell.
7. Place back into the fridge for 30 minutes to chill.
8. Place a small piece of baking paper over the pastry and fill the case with pie weights. Blind bake for 15 minutes.
9. Remove from the oven, remove the weights (please use caution, as these will be very hot) and cook for a further 6 minutes to allow the base to crisp.
10. Remove from the oven and set aside until ready to use.

Assembly:

1. Take the creme patisserie out of the fridge. It will be firmly set at this stage, so place it back into the mixer bowl. Process Speed 6 / 20 seconds.
2. Pour into the prepared pastry case. If the custard looks too runny to hold up the fruit on top, place the custard filled tart back in the fridge for 30 minutes to 1 hour to set up for the fruit.
3. Top decoratively with sliced strawberries and blueberries (500g). Serve.
4. Enjoy!