Dark chocolate, coconut and vanilla bean tart

This rich chocolate tart from Fran Mazza's cookbook Feed Me Feed Me is a winner if you're a chocolate-lover. The 70%-plus dark chocolate makes this tart quite bitter, which is great, but feel free to find the percentage that works for you — and remember that a good-quality chocolate will make all the difference.

Base

2 cups	Long thread coconut (Main)
1 Tbsp	Cacao powder (Main)
⅓ cup	Coconut oil
¼ cup	Rice malt syrup

Filling

150 g	Dark chocolate, (70% or higher), roughly chopped (Main)
400 g	Coconut cream
1	Vanilla bean
1 pinch	Salt

To garnish

1 handful

Cacao nibs, berries in season, edible flowers

Directions

1. Preheat oven to 180°C. Grease (with a vegetable oil) a large fluted tart tin with a removable base.
2. To make the base, place coconut and cacao powder in a large bowl. Place coconut oil and syrup in a small pot and heat until oil is melted. Pour over the coconut and cacao and mix well to combine.
3. Place base mix in tart tin and use your fingertips to press evenly over the base and up the sides of the tin. Bake for 15–20 minutes. Remove from oven and set aside to cool completely.
4. For the filling, place chopped chocolate in a heatproof bowl.
5. Place coconut cream in a small to medium-sized pot. Scrape seeds out of vanilla bean and add them to the pot along with the whole bean and the salt.Slowly heat to a gentle simmer, allowing the vanilla to infuse.
6. Pour hot coconut cream through a sieve over chopped chocolate. Cover and let stand for 5 minutes, then whisk together until chocolate is all melted and coconut cream is well combined. Pour over the prepared coconut crust. Chill for 2–3 hours, or overnight, before removing from the tart tin.
7. Decorate as wished before serving.