Mix the shredded coconut, almond flour and the egg with a stick blender or in a food processor until it forms a doughy ball.
Press the dough into a loaf tin lined with baking paper (do not omit the baking paper - it makes life so much easier). It should be ca 2 fingers high on the sides. If you wish, pinch the edge with your fingers to make it look pretty.
Bake the tart base for ca 20 minutes or until lightly browned. Remove from the oven and let cool.
Now make the chocolate ganache. Melt the coconut oil, then stir in the coconut cream, cacao powder, vanilla essence, pinch of salt and the stevia or powdered erythritol. Taste and adjust the sweetener if necessary.
Pour into the cooled tart base and place in the fridge until fully set (ca 1 ½ hours).
Before serving, dry-roast some chopped hazelnuts in a pan on medium heat until golden. Sprinkle over the tart and enjoy.
You could even a teaspoon of Brandy to the filling to make it adult only.In terms of topping, any dry-roasted nuts would work, as would toasted coconut flakes, come to think of it.The tart crust retains its crunchy bite in the fridge for a few days.