Place all the Tart Base ingredients into a food processor and combine. Blend until mixture sticks between fingers when pressed, if it’s not sticking add another date or two.
Place into tart tin, pressing firmly on the bottom and around the sides, place in fridge whilst you make the filling.
To create the filling, first roughly chop chocolate into shards.
In a saucepan gently heat the coconut milk, just before it comes to the boil add the chocolate shards. Take off the heat and whisk until coconut milk and chocolate are fully combined.
Add the orange oil and combine well.
Pour chocolate ganache onto tart base, smooth over the top and place into the fridge overnight to set. Pop the can of coconut cream you'll be using to decorate in the fridge too.
Take coconut cream out of the fridge, place the hardened cream only into a bowl and whip with an electric whisk until smooth and creamy.
Once you are ready to decorate the tart, you can either pipe the cream on top or use a knife to spread it on.
Top with fresh berries, I used blackberries, red currants, raspberries, dehydrated orange slices and some rosemary sprigs.