Grease a loose base fluted plan pan (23cm )with coconut spray.
Place 1 cup of coconut flour , 1/3rd of a cup almond meal ,1/3 cup of ground flax meal in a processor along with 1/2 cup of icing sugar ( or stevia equivalent ) in a processor and process till combined .
Add 200 gm of marg / butter and process till mix resembles bread crumbs .
Add 3 egg yolks and 5 drops of vanilla extract .
Pulse until pastry forms .
Remove and wrap in cling film and place in refrigerator for 10 minutes .
Then press the pastry evenly into the base and sides of plan pan .
Place the pan with pastry in the freezer for 5 minutes .
Cover the pastry with a sheet of baking paper and line with baking beads .
Bake for 20 minutes , remove from oven as well as baking beads and paper .
Whisk an egg yolk with 2 tps of water and brush hot pastry , place back in oven for 2 minutes and then repeat this process one more time .
This process stops the pastry becoming soggy.
Remove pastry from oven and reduce oven temperature to 160 deg C
To make the filling place in a saucepan 1/2 cup of firmly packed soft brown sugar with 1/2 cup of coconut cream over a medium heat until the sugar dissolves .
Remove from heat .
Cool slightly
Add the grated rind of 3 limes , and 1/3 cup of lime juice , pinch of salt
Add 5 lightly beaten egg yolks
Whip 3/4 of a cup of cream till soft peaks form and fold into the filling mixture .
Now place saucepan over a low / med heat and stir until mixture coats the back of the spoon .
Remove from heat and cool slightly and pour into the pastry flan .
Place on a baking tray in the oven and bake for 30 minutes until the tart is just set but still wobbly .
Cool and then refrigerate before slicing into wedges .
Sprinkle with sugar and place under a grill to caramelise ( optional ).
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