• Preheat the oven to 180°C (355°F). Line or grease a 20 cm (8 inch) wide, 4 cm (1.5 inch) deep loose bottom tart pan.

To make the crust:

• Add all the ingredients to a bowl or food processor and mix until evenly combined and it forms a dough. The dough should be soft but pliable and can be pinched between two fingers without breaking.
• Dust a clean surface with flour. Use a rolling pin to roll out the pastry to about ½ cm (¼ inch) thick. Carefully use a rolling pin to transfer the dough to the tin. Press the dough against the bottom and sides of the tin to form a crust. Crimp the edges if desired.
• Bake the crust for 15 minutes or until the surface is evenly golden brown. Set aside to cool.

To make the chocolate ganache layer:

• Add all the ingredients to a small saucepan over low heat. Melt until the mixture is very smooth then pour it into the tart tin. Set the tin in the freezer for 1 hour or until the chocolate is set.

To make the coconut layer:

• Add all the ingredients to a bowl and mix until combined. When the chocolate layer is firm enough (so it cannot easily be indented with a finger), add the coconut mixture to the tart. Firmly press down the mixture to create a smooth and even surface. Set aside the tin in the freezer for 1 hour or until the coconut is set. (note 2)

To make the jelly layer:

• Slice ½ cup (50g) of fresh raspberries in half. Add the remaining raspberries and water to blender and blend. Use a sieve to remove the seeds from the raspberry liquid (reserve the seeds for smoothies later). Add the raspberry water, sweetener and agar to a small saucepan and bring to a boil. Pour the hot liquid into the tart and quickly arrange the berries on top. Set aside in the fridge for 1 hour or until the whole tart is set.
• Store the tart leftovers in an airtight container in the fridge for up to 3 days. This tart cannot be frozen as it will change the structure of the jelly and fresh berries.