1. Preheat your oven to 185°C (fan forced).

2. Combine the crust ingredients in a bowl and stir until well mixed. Press the mixture evenly into a 22cm pie tin and bake for 10 to 12 minutes. Remove from the oven and place on a wire rack to cool.

3. Spread the hazelnuts on a lined baking tray and pop them in the oven for about 5 minutes, or until they’re golden and toasted. Take them out and let them cool.

4. Roughly chop the dark chocolate and place it in a heatproof bowl and set aside.

5. Roughly chop the toasted hazelnuts and set them aside.

6. Spread the Dulce de leche over the base of the cooled tart crust. If it’s a bit thick, gently warm it in the microwave to make it easier to spread.

7. Heat the coconut milk on the stovetop or in the microwave until it’s just starting to simmer (you should see small bubbles around the edge). Take it off the heat.

8. Pour the hot coconut milk and vanilla bean paste over the chopped chocolate, add a pinch of salt, and let it sit for about a minute.

9. Using a spatula, stir gently until the chocolate is fully melted. Try not to overmix, as that can make it grainy.

10. Keep a small portion of hazelnuts aside for the top, and stir the rest into the chocolate mixture.

11. Pour the filling into the tart shell and sprinkle the reserved hazelnuts over the top.

12. Let it cool completely at room temperature, then pop it in the fridge for about an hour to set. You can pop it straight into the fridge to cool if needed, however this will generally stop the tart from getting a lovely shiny finish.

13. Slice and serve with a pinch of salt flakes on top. Serve it chilled for a firmer bite, or room temp for full gooey pleasure.

Notes:

• You can sub the nuts for any toasted nut of your choice.
• Dulce de leche is easily made but you can be purchased from the supermarket, or you can substitute with the canned caramel if thats all you can find.
• You can sub the nuts for freeze dried fruit like raspberries or cherries, just crunch them up into the chocolate mix in place of the nuts and add some as garnish.
• Any kind of chocolate will work for this recipe however I have found that dark chocolate works best.
• If your feeling super lazy or want to keep it simple omit the nuts and keep it purely chocolate.
• A good hack for something easier and a little different is using pre flavoured chocolate like Chilli chocolate or mint chocolate, simply omit the nuts and chop up the chocolate as is.
• I LOVE this tart served at room temp, its gooey and rich, a bit like a mousse.
• Fresh fruit can also be used with this recipe in place of the nuts however be aware of fruit with high water content as this can make the tart not set properly (I have done this with fresh raspberries, but also note that the tart will not keep for as long).