Combine the flour, sugar and salt together in a large bowl.

Add chilled coconut oil and work it into the flour with your fingers to form a crumbly texture.

Add the water, 1 tbsp at a time, until dough starts to form.

Form into a single ball, cover and let stand for 15 minutes.

Preheat oven to 190ºC.

Grease your molds with coconut oil.

Roll out the dough with a rolling pin between 2 sheets of baking paper to about 1/3 cm thickness. Cut out circles using a sharp knife, then place the pastry circles inside the molds, pressing the dough into shape.

Roll a rolling pin over the top to remove any overhanging dough.

Line the tart tins with baking parchment and fill with ceramic baking beans or dried pulses.

Bake for 10 minutes, then remove the beans and cook for about 10 minutes more, until golden brown. Your baking time will differ depending on the size of tart tins you use.

Allow tarts to cool.

Quick version - Mix together the condensed milk and salt in a saucepan over a low heat. Stir for 15 minutes until the mixture becomes a darker golden colour and thick. Pour caramel into tart shells and allow to set in the fridge for an hour.

Slow version - Mix together coconut milk, sugar and salt in a saucepan over a medium heat until the coconut milk starts to boil. Reduce heat to low and cook for 1-2 hours, regularly stirring to prevent burning. Pour caramel into tart shells and allow to set in the fridge for an hour.

Melt dark chocolate in the microwave in 30 second burts on medium heat until melted.

Drizzle over the top of each tart and finish with a final sprinkle of salt.