To make the crust, put all of the ingredients into a large mixing bowl and stir together until a soft dough forms – you may have to use your hands for this, and depending on the brand of almond flour you use you may need an additional 1-2 tbsp. of water if the dough is too dry.
Lightly grease your tin with oil and add the dough. Use your fingers to press the dough into the tin and make sure the base and sides are even.
Line the centre of the crust with a strip of baking paper and top with baking beans. Then place in the oven to bake for 20 minutes. Remove the baking paper and baking beans and return to the oven for a further 5-10 minutes until golden.
Remove from the oven and allow to cool.
For the ganache, break the chocolate into small pieces into a glass bowl along with the coconut cream and ¼ cup of peanut butter. Place over a small pan of simmering water, stirring often, until the chocolate has melted. Once the chocolate has melted, remove from the heat and whisk until glossy.
Pour the ganache on top of the crust and ensure it's spread evenly. Tap the tin on the work surface to remove any air bubbles and then drizzle 4 tsp over the top of the ganache. Run a cocktail stick through the peanut butter to create swirls (optional).
Put the tart in the fridge to chill for a couple of hours until the ganache is firm.
