Preheat oven to 375 degrees. Grease 9-3/8-inch x 1-inch tart pan with butter.

In mixing bowl, mix together flour, salt and sugar for crust.

Add butter and mix until well combined.

Add egg, vanilla and water and mix into dough.

Into tart pan, press dough into bottom and up onto sides, making it as smooth and even as possible.

Bake crust 15 minutes or until golden brown. Remove from oven and allow crust to cool completely. (Note: Do not make crust too brown at this stage.)

Reduce oven temperature to 325 degrees F.

In bowl, beat together eggs, maple syrup, vanilla, cinnamon and coconut cream for filling until combined.

Into cooled crust, place pears in fan shape around entire bottom of pan. Gently pour filling over pears until close to top of pan.

Bake 15 to 20 minutes. (Note: The coconut cream will set fully once tart is cooled.)

In saucepan over low heat, melt chocolate. Pour evenly over top of filling. Refrigerate 2-3 hours to set.

Garnish with walnuts and mint.