Taro Tartlets

Filling
4 taro
3 tablespoons honey
1 tablespoon vanilla extract
1 tablespoon coconut oil (plus more for oiling pans)

Crust
1 1/2 cups almond flour
½ cup arrowroot flour
2 tablespoons cocoa
2 tablespoons coconut oil
4 teaspoons honey
4 teaspoons water

Assembly
Chopped hazelnuts
Chopped pistachios
Raspberries
Edible flowers

Heat oven to 180°C.  Grease ten 2.5" fluted tartlet pans, set aside.
Thoroughly wash the taro, scrubbing to remove any dirt from the hairy skin.  Peel and chop into 1 inch cubes and place in a medium saucepan.
Fill with enough water to cover the cubed taro, bring to the boil over medium heat and maintain the boil until taro is thoroughly cooked and the tines of a fork pass through without resistance when inserted into a test piece (approx. 15 minutes).  Drain and set aside to cool.
Measure the ingredients for the crust into a large mixing bowl, combine thoroughly.  Press equal portions into the tartlet pans, gently pressing and shaping until the crust is even.  Snub the crusts' edges by patting down the perimeter with the pad of a fingertip.
Bake in the preheated oven for 10 minutes, remove and allow to cool.  To remove the crusts from the pans, gently pick at the edges until they become dislodged.
Roughly mash the cooled taro.  Combine the ingredients for the filling in a blender and process until liquefied.
Gently spoon the filling into the crusts, smooth and level the surfaces.  Garnish with the chopped hazelnuts, pistachios, raspberries and edible flowers.
Serve chilled.