Preheat your oven to 180C (350F). Lightly grease a 23-cm (9-in) loose – bottom tart tin, or five smaller ones (10cm/4in diameter). Add the cookies to a food processor and blitz to a fine crumb. While blitzing, add the melted butter. Tip the biscuit mixture into your greased tart tin(s) and use a spoon to compress the mixture to form the biscuit base. Press the mixture up the sides of the tin(s) as well. Smooth out th e mixture making sure it’s an even layer all over.

Step 2

Place the tin(s) in the oven to bake until firm for 12 minutes. Remove and allow to cool.

Step 3

To make the lime filling, gently heat the coconut milk with the lime zest, juice and matcha (if using) in a medium-sized saucepan, over a low heat. Combine the almond milk, cornflour (cornstarch), and sugar in a bowl, and whisk until completely mixed. When the coconut milk is hot, pour the almond milk mixture into the pan and whisk over th e heat until the mix starts to thicken.

Step 4

Continue to whisk for 2 more minutes or until the mixture is super-thick and custard-like. Carefully pour the lime filling mixture into the cooled pie case(s). Neatly spread the filling out using an of fset palette knife. Then place a layer of clingfilm (plastic wrap) directly over the filling, making sure there are no air pockets. This is important – it stops a skin forming.

Step 5

Place the pie(s) in the fridge to chill for at least 4 hours before serving.

Step 6

Prepare your meringue: Place all the ingredients into a mixing bowl, then using an electric whisk, whisk the ingredients until you have stiff peaks. This should take around 5 minutes. Pipe or spoon the meringue onto the pie(s) and finish with a blow torch or place under a hot grill (broiler) for a minute or so until browned. Add slices of lime and blackberries to serve.