CRUST

Preheat oven to 350 degrees. Coat a 9-inch fluted tart pan with cooking spray. In a large bowl, combine the coconut, sugar, egg whites, vanilla, and salt. Press into bottom and up sides of pan of a 9-inch round fluted tart pan.

If you don’t have almond flour, simply take 1 cup (100 grams) of almonds sliced (blanched skins off) or natural (skins on) with 1 tablespoon (14 grams) of granulated white sugar and process until finely ground in a food processor (or blender).

FILLING

Scrape vanilla seeds into a small saucepan, and add pod (I didn’t have a vanilla pod and instead used 1 teaspoon of pure vanilla extract). Stir in soy milk (I used almond milk) and 2 tablespoons sugar, and bring to a boil.

If you don’t have almond flour, simply take 1 cup (100 grams) of almonds sliced (blanched skins off) or natural (skins on) with 1 tablespoon (14 grams) of granulated white sugar and process until finely ground in a food processor (or blender).

Whisk yolks, corn starch, and remaining 2 tablespoons sugar in a bowl. Add hot soy milk in a slow, steady stream, whisking until combined. Return to pan, and whisk over medium heat until thickened, about 2 minutes. Discard vanilla pod.

With an electric mixer on medium speed, beat soymilk mixture and almond paste for 5 minutes. Beat in almond flour and soy cream cheese. Spread into the tart crust.

Bake for 15 minutes. Cover edges with a foil ring and bake until set (about 15-25 minutes more).

ASSEMBLE

Let the tart cool completely in pan on a rack. Unmold. Heat the jam on medium-low heat with a little bit of water to loosen (about 1 tablespoon).  Spread about 4 tablespoons of jam evenly over the tart. Arrange berries on top. Brush on top of the berries the remaining berries and serve. Enjoy!