Mix together water, ice cubes and apple cider vinegar.

In a large bowl combine Pom Pom Paddock Cauliflower Flour Mix, coconut sugar, cinnamon, raw cacao powder and sea salt in a bowl and mix.

Add flour and using clean hands, rub the butter into the flour mix to create a crumbly dough. Make a well in the middle, and add a small amount of the icy apple cider vinegar water and mix with hands, continue working the liquid in until the pastry comes together and forms a dough.

Shape into a disc, cover with plastic wrap and pop in fridge for 2 hours.

Once the pastry is ready, heat the oven to 200C.

Dust a clean surface with flour, place pastry disc in the middle and roll out using a floured rolling pin or glass until it is approximately 32cm in diameter.

Line the pastry into a 28cm tart tin (with removable base), allowing pastry overhang. Then using your fingers, pinch the overhang to cut and shape it into the tin gently.

Place a piece of greaseproof paper over the top of the pastry, weigh it down with some pastry weights or dried lentils and bake in oven for 20 minutes.

Remove the pastry weights and bake a further 5 minutes. Cool completely before filling.

Remove pastry from the tart tin. Spread coconut yoghurt around the pastry base, top with berries, drizzle with maple syrup and serve.