Combine the flour, almond flour, coconut sugar and salt in a bowl.
Add the coconut oil and rub the mix with your fingertips until the mixture looks sandy. Add the vanilla and coconut milk and mix until the dough begins to form. It will not be like a normal pate sucree, definitely not as elastic and easy to work with. It resembles a cheesecake base more than a regular shortbread, but it can be shaped easily with patience.
Shape the dough into a tart crust – use an 18cm tart ring of at least 2cm height – mine has 3.5cm because I wanted to have a deep crust to fill with the vegan ganache later.
Freeze the crust for 20 minutes then bake at 160C for 25 minutes or until slightly golden brown.