Start this recipe the day before.

Add pistachios to a blender and process for 4 minutes or until a fine powder.

Add almond meal, shredded coconut, vanilla powder, coconut oil and coconut nectar into the blender and process until combined.

Mixture should not be too dry. Test by pressing together with fingers, if it does not stick together add a little extra coconut nectar.

Divide in half and using fingers press mixture into two tart tins or 4 mini tart tins. Freeze for 30-40 minutes or until firm.

Rinse the soaked cashews and place into a high powered blender with rosewater, coconut oil, coconut nectar, coconut yogurt and saffron. Blend for 3 minutes or until smooth.

Remove the bases from the freezer and place half of the mixture into each tin and place back into the freezer for 1.5 hours.

Using a mortar and pestle crush pistachios and when tarts are set sprinkle on top along with blueberries, rose flakes and grapefruit segments.

Best served after removing from freezer and letting stand for 15 minutes.