Raspberry hazelnut chocolate tart

Directions

• 1. Step 1Preheat oven to 180°C (160°C fan) mark 4 and line a 20.5cm shallow tart tin with a large piece of clingfilm. For the tart case, tip the hazelnuts into a roasting tin and cook in the oven for 6-8min, until golden and toasty. Set aside to cool completely.
  2. Step 2Empty the nuts into a food processor and add the oats and cacao. Pulse until roughly ground. Add the maple syrup and coconut oil and whizz until just combined.
  3. Step 3Empty mixture into the lined tin and, using your fingertips, press the mixture evenly and firmly over the base and 2cm up the sides.
  4. Step 4For the ganache filling, pour the maple syrup into a medium bowl. Using a handheld electric whisk, gradually beat in the cacao 1tbsp at a time (it’s important to do this slowly so the mixture doesn’t seize). Once combined, gradually whisk in the melted coconut oil, until smooth. Stir in a pinch of sea salt, then scrape into the tart case. Chill for 2-3hr (or ideally overnight), until set.
  5. Step 5To serve, transfer tart to a cake stand or plate (removing clingfilm too). Top with the raspberries and serve with the oat fraiche (if using).