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Place oats into food processor and blend until roughly ground. Add tigernut flour, cacao, cardamom and sea salt and blend until evenly mixed. Add pitted dates and lime zest and blend again. Add lime juice bit by bit until the mixture sticks together when pressed.
Lightly grease 6 tart tins. You can also line the base for an easy removal.
Spoon the mix evenly into each, press tightly onto the base and the sides to form a crust. Set aside.
Roughly chop the chocolate and set aside.
Place oat cream and chili into a medium pot and bring to boil. Leave to simmer for couple of minutes to infuse the chili into the cream.
Take off the heat and squeeze the chili into the cream before removing.
Add chopped chocolate into the pot with the cream and stir until completely melted.
Pour or spoon the ganache onto the crust of each tart and place into fridge to set for at least five hours or overnight.
Place the leftover ganache into fridge to set into piping consistency.
Once set gently remove from the tart tins.
Fill a piping bag fitted with a large round nozzle with the leftover ganache and decorate your tarts. Top with lime zest and lime slices.
Best served chilled.