The first thing is to make the tart bases and I’m using shop bought short crust dough and cutting squares to fit inside each of the tart moulds. 

Add cooking spray to the moulds to avoid sticking. I like to use the Eco Haus moulds that don’t need much cooking spray you’ll find the link at the beginning of the blog post.

Make each base by carefully pressing the dough against the mould, this will give you that perfect tart like border. Then cut the excess dough using the back of the knife to avoid damaging the cutting edge of the knife. 

Once all the bases are done put them on a baking sheet and in the fridge for at least 20 minutes. Putting the dough in the fridge will avoid shrinking when baking. After 20 minutes with a fork prick the dough to let air out when baking and avoid the dough to bubble up.

Place a square of parchment paper over each mould held by baking beads, this is called blind baking which means cooking the dough on its own. Bake at 180C for 15 minutes, then remove the parchment paper and beads and continue to bake for another 5 minutes.

Remove from the oven and leave to cool in the moulds. Once cooled remove the bases from the moulds.

In a pot add the coconut milk, sugar, vanilla extract, a pinch of nutmeg, cinnamon and corn starch previously dissolved in a little bit of water, leave to cook for approx. 8 to 10 minutes at medium temperature mixing all the time until it thickness. Then leave aside to cool down. The cream should have the consistency of thick custard

Once the coconut cream has cooled down we can start to assemble the tarts by putting a layer of Nutella, a layer of crispy granola then topped with the coconut cream. Finish the tarts with a fresh raspberry and a sprinkle of icing sugar.