Combine almond flour, sugar and coconut oil in a large bowl (mixture will resemble slightly wet sand). Then stir in whole wheat flour

Add ice cold water, and mix until just combined (pastry will come together, but should not be sticky)

Transfer pastry dough to a 14-in x 4-in tart pan (a 9-in round pan will also work) and press into place with fingers. Wrap with plastic wrap and refrigerate for at least 2 hours (or freeze until ready to bake)

Pre-heat oven to 400°F

Bake tart for 20 minutes, or until lightly brown and toasty smelling

Remove from oven and cool completely

Whisk together egg yolks, corn starch, and sugar in a medium size mixing bowl

In a saucepan, heat coconut milk and vanilla bean until almost boiling (will be hot to the touch with some steam)

Remove vanilla bean from coconut milk (if using) and scrape any seeds from pod into milk

While whisking, slowly pour the hot coconut milk into the egg mixture

Transfer the egg and coconut milk mixture back into the small saucepan and cook, stirring constantly, over medium-low heat until it thickens completely (3-5 minutes)

Cool pastry cream slightly and transfer to a glass storage container with parchment paper on top (this will prevent the formation of a "skin" on the pastry cream)

Refrigerate for at least 2 hrs until cool and up to 48 hours

Prepare according to apple honey roses recipe

Spread pastry cream evenly over cooled pastry tart shell

Arrange apple roses on top of pastry cream. Use extra apple slices to make small roses to fill in extra space. Garnish with mint leaves, if using

If not serving immediately, gently cover tart with plastic wrap and refrigerate until ready to serve (up to 4 hours)