1-First, mix the crust ingredients until they form a sticky dough, then press it into the bottom and sides of your tart pan. Don’t forget to puncture the bottom with a fork in three spots to prevent bubbling. Bake it for 10-12 minutes until it firms up, and let it cool on a wire rack while you prepare the rest.

2-Next, heat the coconut milk in a pot until it simmers, then remove it from the heat and stir in the chocolate until smooth. Let this mixture cool for about 10 minutes before whisking in the eggs, vanilla extract, and salt. This step is crucial for a creamy ganache center that sets just right.

3-Pour the ganache into the cooled crust and bake for 20-25 minutes; you’ll know it’s ready when the edges are firm but the center is still slightly wobbly. After baking, cool the tart in the pan on a wire rack for 30 minutes, then refrigerate it for another 30 minutes to set. Finally, make the glaze by warming the reserved coconut milk, maple syrup, and water, then stirring in the chocolate until melted, and pour it over the tart for a glossy finish.