Preheat the oven to 180 degrees C. Place all the ingredients in a large bowl and mix with your hands to combine until you have a thick pastry (you can also use a processor for this part).
Press the dough down firmly onto the bottom and up the sides of the 10cm tart tins. Try to get it as thin as possible. Prick the dough with a fork all over and place in the oven for about 15 minutes until golden.
Remove from the oven and allow to cool.
Whisk together the eggs, lemon zest and maple syrup in a saucepan. Then place over a low heat.
As it starts to heat up, add the coconut oil and once melted the lemon juice.
Continue to gently whisk the curd for about 8 minutes until it starts to thicken. Don't be tempted to walk away or you'll end up with scrambled eggs! If you do have any clumps don't worry as you can strain them out later.
Once thickened to an almost honey-like consistency, remove from the heat and add the vanilla. You can strain the mix to remove bits if desired and leave the curd to cool.
The curd will thicken further in the fridge and can be kept in the fridge for up to five days in a sealed jar (if it lasts that long!)
Keep the pastry in the tart cases to avoid breaking and spoon some lemon curd into each pastry case and level the surface with the back of the spoon.
Arrange the strawberries and blueberries on the top and serve.
If you have any pastry leftover, just flatten into biscuit shapes, add a few chocolate chips for a crunchy cookie.