Bake the shortcrust pastry as per the recipe instructions.
1 portion gluten free sweet shortcrust pastry
To make the ganache, break the dark chocolate up into chunks and place into a glass bowl atop a saucepan of boiling water. Stir occasionally while melting.
250 grams dark chocolate
Once chocolate is completely melted, pour the coconut milk into the dark chocolate and whisk until smooth and glossy.
540 mL coconut milk
Pour the chocolate ganache into the baked tart shell. Place into the refrigerator for 1 hour to set, or longer depending on how firm you would like the ganache.
Once set, remove from the refrigerator and top with berries and hazelnuts if desired.