Ingredients

• 1 1/4 cups (175g) hazelnuts
• 1 1/2 tablespoons Pureharvest Rice Malt Syrup
• 1 1/2 tablespoons cocoa powder
• 1 teaspoon vanilla bean paste
• 1 orange, rind finely grated, segmented
• Pinch of salt
• 1/4 cup (60ml) Pureharvest Coco Quench Coconut Milk
• 1 Coles Australian Free Range Egg
• Toasted shaved coconut, to serve

Pastry

• 1 /14 cups (200g) wholemeal plain flour
• Pinch of ground cinnamon
• 80g solid coconut oil
• 2 tablespoons Pureharvest Organic Rice Malt Syrup
• 1 tablespoon iced water

Method

• Step 1 Preheat oven to 180°C. Grease six round 8cm (base measurement) fluted tart tins, with removable bases. To make the pastry, combine flour and cinnamon in a bowl. Use your fingertips to rub in coconut oil. Stir in rice malt syrup and water until a crumbly dough forms. Press evenly over the base and side of the tins. Place on a baking tray and bake for 10 mins or until light golden and dry to touch. Set aside to cool completely.
• Step 2 Meanwhile, spread the hazelnuts over a baking tray. Bake for 7-8 mins or until lightly toasted. Transfer to a clean tea towel and rub to remove the skins. Coarsely chop 1/4 cup (35g) of the hazelnuts and reserve.
• Step 3 Reduce oven to 150°C. Process remaining hazelnuts in a food processor until finely chopped. Add rice malt syrup, cocoa powder, vanilla, 2 teaspoons orange rind and salt. Process until combined. With motor running, gradually add coconut milk, then egg until combined. Pour into pastry cases. Bake for 15 mins or until set. Cool slightly. Top with coconut, orange segments and reserved hazelnut.