Place hazelnuts in a mixer and blend. Add flour, cocoa powder and sugar. Mix again.

Add oil and water a little at a time until all the flour is incorporated.

Line the tin with paper and grease the edges.

Use your hands to place the dough in the tin, and refrigerate for a while.

Bake at 180 degrees for 30 minutes, covering the dough with aluminium foil and something to weigh it down.

Add the sugar and coconut oil to a saucepan over a low heat, and cook until the sugar dissolves. Lower the heat to the minimum and add the coconut milk which is at room temperature.

When it reaches boiling point, remove the pan from the heat. With the help of a whisk, stir carefully to dissolve any sugar crystals that form. When cooled, add the miso and mix with the same whisk. Set aside.

Melt the 70% chocolate in a bain-marie.

When ready, place all the ingredients in a bowl and whisk together the chocolate, caramel and coconut yogurt.

Place the filling on the cooked and cooled tart base.

Refrigerate for 3 hours to set.

To serve, add more caramel to the top of the tart.