Preheat the oven to 180 degrees C (350 degrees F).
The first thing is to make the tart bases and I’m cutting Pastry Dough (375 gram) to squares to fit inside each of the tart moulds.
Add cooking spray to the moulds to avoid sticking. Make each base by carefully pressing the dough against the mould, this will give you that perfect tart like border. Then cut the excess dough using the back of the knife to avoid damaging the cutting edge of the knife.
Once all the bases are done put them on a baking sheet and in the fridge for at least 20 minutes. After 20 minutes with a fork prick the dough to let air out when baking and avoid the dough to bubble up.
Place a square of parchment paper over each mould held by baking beads, this is called blind baking which means cooking the dough on its own. Bake for 15 minutes.
Then remove the parchment paper and beads and continue to bake for another 5 minutes. Remove from the oven and leave to cool in the moulds. Once cooled remove the bases from the moulds.
In a pot add the Coconut Milk (400 milliliter), Granulated Sugar (1/4 cup), Vanilla Extract (1 splash), Ground Nutmeg (1 pinch), Ground Cinnamon (1 pinch), and Corn Starch (3 tablespoon) previously dissolved in a little bit of water, leave to cook for approx. 8 to 10 minutes at medium temperature mixing all the time until it thickness. Then leave aside to cool down. The cream should have the consistency of thick custard.
Once the coconut cream has cooled down we can start to assemble the tarts by putting a layer of Nutella® (130 gram), a layer of Mixed Granola (30 gram), then topped with the coconut cream.
Finish the tarts with Fresh Raspberries (to taste) and a sprinkle of icing sugar.