Pear and Almond Tart

Lightly grease 2 x 12cm diameter loose-bottomed tart cases.

For the tart bases

Add all the ingredients for the tart bases into a food processor and blend until combined and the texture is fine. Check the mixture sticks together when pressed between your fingers.

Tip the mixture into the cases and press firmly into the base and sides. Place in the fridge to set.

For the caramel filling

Soak the dates for 10 minutes in boiling water, just to soften them.  Drain and tip the dates into a food processor.  Blend until completely smooth.  Add the vanilla extract and gradually add the coconut cream and the stem ginger. Continue to blend until the date and ginger caramel is completely smooth.

Slice a pear into ½ cm thick slices. Add them to a frying pan with the maple syrup and cook over a low heat until just tender and the maple syrup starts to go sticky. Carefully remove the slices of pear to a plate.

To assemble the tarts

Spoon the date and ginger caramel into the tart cases and smooth across the top.  Carefully add the maple pear slices and drizzle with chocolate before serving.

Store in the fridge and eat within 2 days.