Instructions for the tart case

• Preheat oven to approximately 180 degrees Celsius, and set aside a large pie tin
• In a food processor, blitz flour, oats, coconut and cocoa until crumbly
• Add maple syrup, oil and water (adding more if necessary) and blitz again until mixture comes together
• Roll out onto baking paper and knead for 2 minutes
• Press mixture into pie tin and puncture all over with a fork
• Bake for approximately 20 minutes
• Set aside to cool

Instructions for the ganache

• Heat milk and tea bags in a saucepan over a low heat until bubbles start to form (do not boil)
• Remove form heat and set aside for 20 minutes to let teabag flavour infuse
• Remove tea bags and place again on the heat, slowly adding chocolate until it has completely melted and is well combined
• Pour into tart case and place in the fridge to set for 1 hour

Instructions for the coconut cream

• Whip cream with a handheld or stand mixer, until thick and fluffy (only use the thick part of the cream, not the water at the bottom of the tin)
• Remove tart from fridge, spoon on coconut cream and top with dessicated coconut and chocolate chips
• Store in the fridge until ready to serve!