Pastry:

1. Add the coconut palm sugar (50g) to the bowl. Blitz Speed 9 / 10 seconds.
2. If you need to make your own almond meal, add almonds (150g) to the bowl and grind Speed 8 / 10 seconds.
3. To the coconut palm sugar (50g) and almond meal (150g), add the coconut flour (50g), arrowroot (30g), butter (100g) and lemon zest (from 1/2 lemon) to the bowl. Blend Speed 6 / 10 seconds.
4. Add the beaten egg (1) to the bowl. Program Closed Lid / Kneading Function / 15 seconds.
5. Wrap in clingfilm, flatten, and place in the refrigerator for 30 minutes to chill.
6. Preheat the oven to 160C.
7. Once the dough is chilled, roll out to 2-3mm thickness between two sheets of baking paper.
8. Peel off the top sheet of baking paper and, using an 8cm round pastry cutter, cut 18 circles from the pastry. You may need to re-roll the dough to get all 18 circles.
9. Place the cut circles back into the fridge for 5 minutes to firm up slightly, then press them into 7cm fluted tart shells or the holes of a muffin tin.
10. Neatly trim the tops of the dough circles. If there are any tears, just use a little of the excess dough to carefully patch them, being careful to maintain an even thickness.
11. Bake for 15 minutes or until golden brown.
12. Remove from the oven and let sit in the moulds for 5-10 minutes before removing to a wire cooling rack to cool completely. They will feel very soft as soon as you take them out of the oven, but as they cool, the base will harden.
13. If the underside of the base still feels a little damp once cool, you can turn them upside down and return them to the oven for 5 or so minutes to dry out a little further.

Filling:

1. If you need to roast the hazelnuts (60g), place onto a baking tray and roast for 10-15 minutes on 180C. Let them cool, then use your hands to rub the nuts together to get rid of the skins.
2. Place the roasted hazelnuts (60g) into the bowl. Mill Speed 9 / 10 seconds.
3. Add the coconut oil (80g), coconut milk (80g), maple syrup (120g), cacao powder (50g), vanilla essence (1 tsp), salt (pinch) and fresh raspberries (250g) to the bowl. Program 2 minutes / 50C / Speed 3.
4. Pour the filling into the cooled tart shells and set in the fridge for 30 minutes.
5. Top each tart with 3 raspberries and return to the fridge to set completely.
6. Enjoy!