Pâte Sucrée a la Coconut Oil
1. In a food processor pulse together flour, almond flour, sugar, and salt.  Add coconut oil in small spoonfuls and pulse until sandy.  Add the egg and vanilla and roughly combine. Add the water one teaspoon at a time until the dough forms into a ball. Form into a disc, wrap in plastic, then refrigerate for a few hours or a couple of days.

2. Preheat oven to 170 degrees C or 340 degrees F.

3. Butter a tart ring.  Roll the dough out on a floured surface to 3-5mm, and line the tart ring. Prick with a fork then place in the fridge for 10 minutes to set. Once cold, place a sheet of aluminum foil on top of the tart dough and fill with pie weights or dried beans. Bake for 20 minutes, then remove weights and bake for another 15 minutes or until golden brown.

4. Cool completely.

Crème Citron (Lemon Curd) & Crème Pâtissière (Pastry Cream)
1. To make the lemon curd, place coconut oil in a saucepan. Place on heat. While coconut oil is melting whisk together the eggs, sugar, and cornstarch.  Add the egg mixture to the melted coconut oil, mix, then add the lemon juice and zest.  Whisk over heat until thickened, about 2-3 minutes. Pass through a sieve into a clean bowl and set aside.

2. Make the crème pâtissière by heating the milk in a saucepan.  Meanwhile, whisk sugar, yolks, flour, and vanilla together.  Once milk is almost at a simmer, pour over the yolk mixture, mix, and pour back into the saucepan.  Place over medium heat, whisking continuously until thickened, about 4 minutes.

3. Fold the lemon curd and crème pâtissière with a rubber spatula until thoroughly combined.

To Assemble
1. Pour the lemon curd-crème pâtissière mixture into the cooled tart shell. Garnish with fresh berries and mint.