Preheat your oven to 160°C.
For the crust, combine the coconut sugar, almond flour, polenta, chickpea flour and salt in a medium bowl.
Pour in the melted vegan butter and water. Stir until all ingredients are combined.
Press the mixture firmly into a lightly greased round tart pan with a removable bottom.
Bake for 10 minutes until lightly set. Remove and let cool slightly, leaving the oven on.
For the cashew cream, drain the soaked cashews and add to a high-speed blender with soy milk, rice syrup and vanilla extract.
Begin blending, then increase to high speed and blend for 5–10 minutes until completely smooth with no lumps.
Pour the cashew cream into the pre-baked crust and spread evenly. Set aside.
Peel, core and thinly slice the pears. Arrange them in overlapping circles on top of the cashew cream.
Mix the cane sugar and cinnamon together and sprinkle generously over the pears.
Bake for 20–25 minutes until the pears are fork-tender and lightly caramelised.
Let cool before sprinkling with sliced almonds. Serve with apple cider ginger caramel.
