No Bake Chocolate and Poached Pear Tart

Method

1. Place macadamias, coconut flakes and ginger in a food processor and process until the mixture is almost at a paste consistency. Add dates, a few at a time, blending well between each addition. The mixture should hold well together but still be crumbily.
2. Transfer to a 3cm-deep, 23cm round loose-based fluted tart pan. Place the pan on a baking tray. Press mixture to the edges and refrigerate until required.
3. Meanwhile, make the filling. Place dates and water in the same food processor and process until smooth; add cashews, vanilla and salt. Blend until smooth; then pour in melted chocolate and blend until incorporated. Pour mixture into the prepared tart case; refrigerate for 6 hours or preferably overnight.
4. For the poached fruit, place pears, vanilla bean, lemon rind, rice bran syrup and wine into a sous vide bag and vacuum seal on setting 2 and 3. Place in the steam oven and steam at 70°C for 25 minutes. Drain, reserving some of the poaching liquid for serving.
5. To make the topping, scoop the coconut cream solids into a bowl of an electric mixer, discarding any coconut water. Add vanilla and whip until thick and creamy.
6. To serve, spoon the topping over the tart and decorate with poached pears, remaining macadamias and some reserved poaching liquid.

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Recipe Created By: Tiffany Page