Ingredients

For the base240g hazelnuts2 tbsp cacao powder6 medjool dates, stoned (pitted) and soaked for 1 hour in water1 tbsp coconut oilPinch of salt

For the filling250ml coconut oil120g cacao powder60ml maple syrupFor the toppingsPinch of sea salt flakesThe zest of 1 orange or 1⁄2 grapefruit

To serveLots of seasonal strawberries

Method

1. Line a round 20cm (8in) cake tin with a removable base with cling film for easy removal of the cake.
2. For the base, place all the ingredients in a blender or food processor and blitz until you get a sticky consistency.
3. Pour the mixture into the lined tin, pressing it into the bottom in an even layer. Crimp the edge by pushing your thumb on the inside of the casing and shaping with your other thumb from the top, working your way all around. Place in the fridge to chill and set for 10 minutes.
4. For the filling, gently heat all the filling ingredients in a small saucepan. If your coconut oil is solid, wait until it has melted before mixing until you have a shiny, beautiful mixture. Take off the heat. If your coconut oil is already melted you just need to incorporate all the ingredients and be very careful not to overheat.
5. Pour the mixture onto your beautiful tart base. Evenly sprinkle some sea salt and some orange or grapefruit zest on top, then return to the fridge to set for 3 hours or until completely set.
6. Top off with lots of seasonal strawberries and edible flowers.

Read more: Pied à Terre’s strawberry millefeuille