Method

Pre-heat oven to 180'c.

Place flour & cold coconut pieces in a food processor & blitz to a crumb, add water & maple syrup, blitz again to combine, form into a ball cover with cling film & put in the fridge for 1 hour.

Roll out pastry in-between 2 sheets ovenproof of cling film (NOT WRAP) to about 30 cm disc, put back in the fridge to firm it up for 10 mins, take out & lay on the worktop & pull off top sheet of cling film, take a 23 cm loose bottom tart/flan tin & oil with sunflower or rapeseed oil, then place the tin upside-down centrally over the pastry, grab the edges of the remaining cling film & turn it over & gently push the pastry into the tin, leave the cling film on & add dry rice, mound up the sides to the top & bake for 20 mins, take out remove cling film & bake for another 5 mins, take out & allow to cool.

Place raspberries neatly across the bottom of the pastry case.

Make the chocolate filling by placing coconut cream, sugar& coconut oil in a saucepan, bring to a simmer stirring constantly to dissolve the sugar, then take off the heat & add the chopped chocolate & mix in until it has dissolved, carefully pour hot filling over the raspberries, push any that have moved to even out across the base.

Let the tart cool down then place in the fridge to set.