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Make flax / chia eggs. In a small bowl, combine 1 tablespoon flax meal with 1 tablespoon warm water. Stir until combined and set aside.
Make the shortcrust pastry: Preheat your oven to 350 degrees / gas mark 4
Place almond flour, salt, coconut oil, maple syrup, lemon zest, lemon juice, and the flax egg mixture into a food processor and pulse until mixture comes together. You should be able to pinch a bit off and form it without crumbles to know it’s ready.
Press the dough into the bottom of a lightly greased (I use a little bit of coconut oil) tart pan or muffin tin. You want it pressed tightly so the crumble is minimal when removing from the pan.
Bake at 350 degrees for about 10 minutes or until edges get slightly golden brown. Remove from oven and let cool completely while preparing the filling and whipped cream.