- Grease and line the base of a 20cm loose-bottomed cake tin with baking parchment.
- To make the base, add the chestnuts, almond flour, cacao powder, almond butter, maple syrup, coconut oil, orange zest, spices and a pinch of salt to a food processor. Blitz until the mixture resembles wet sand.
- Press the mixture firmly over the base and up the sides of the prepared tin. Spread the pistachio butter evenly over the base, then freeze for 30 minutes.
- Meanwhile, gently warm the coconut cream in a saucepan until melted but not boiling. Place the chopped chocolate in a heatproof bowl, pour over the warm coconut cream and leave to stand for 5 minutes. Whisk until smooth, then stir in the maple syrup.
- Pour the chocolate filling over the pistachio layer, gently tapping the tin to remove any air bubbles. Scatter over the crushed mini eggs and pistachios.
- Chill in the fridge for 4-6 hours, or overnight, until set.
- Carefully remove the tart from the tin, decorate with extra mini eggs if you like, then slice and serve.
Storage
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month.
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