Chocolate coconut tart

Combine flour, sugar and almond flour; add solid coconut oil and salt.

Pulse in a food processor, or cut the fat in with a pastry cutter or fork, until a coarse breadcrumb consistency that barely holds a shape when squeezed.

Press the crumbs into four 4.5-inch tart pans (or one 9-inch), keeping the corners from being too thick, since the crust slumps in the oven.

Bake empty on a tray at 350F / 180C for 15 to 20 minutes, until molten and bubbly, or longer to brown.

Cool the shells completely before filling.

Lift the semi-solid cream from the can of coconut cream into a microwave-safe measuring jug to one cup (240 ml), topping off with coconut water if needed.

Stir in chocolate until the total volume reaches two cups.

Microwave at half power a minute or two until the chocolate starts to melt; stir until smooth without overheating, which can make it seize and go grainy.

Taste; optionally add vanilla or almond extract, or a little syrup to sweeten. Keep it intensely chocolatey since the crust is sweet.

With the shells in the fridge, fill to the brim with ganache; chill until solid, at least a couple of hours or overnight.

Stand each tart in a thin layer of hot tap water a few seconds to release it from the ring; lift out.

Top with a light sprinkling of smoked sea salt; cut into wedges on a cutting board, wiping the knife between cuts.