For the base, mix all ingredients in a large bowl until sticky. Press down evenly onto the base and sides of the lightly greased round tart tin.
Bake in the oven at 180 C for 10-12 minutes or until the edges go slightly golden. Set aside.
For the filling, remove stones from nectarines and place them in the blender (I left the skin on). Meltdown cacao butter over low heat and add to the blender. Add all the remaining filling ingredients and blend until as smooth and creamy as possible.
Pour over the tart base and place in the fridge to set (will firm up in fridge but won’t go very hard and solid) once set, decorate with nectarine slices and raspberries. Slice and Enjoy.