By Chef Jo Ann Kim

September 2021

Makes one 7 inch tart


  • 6 oz chocolate wafer cookies
  • 1 1/2 tbsp coconut oil, melted
  • 1 cup pistachio, soaked and drained
  • 1/3 cup macadamia nuts, soaked and drained
  • 1/4 cup Flamingo Estate honey
  • 1/3 cup macadamia or oat milk
  • 2 tsp coconut oil
  • 1/8 tsp salt
  • 1/8 tsp pink peppercorn
  • 3.5 oz FE Smoked Sea Salt dark
  • chocolate, chopped
  • 6 tbsp coconut cream
  • Pink peppercorn
  • Cacao nibs, to serve


  • Pulse chocolate wafers and melted coconut oil in a food
    processor until finely ground. Press crust evenly into a tart
    shell, and bake at 325°F for about 10 minutes. Set aside
    to cool.
  • Combine all filling ingredients into a food processor and blend
    until smooth and creamy. Pour into a tart shell and smooth top
    with an offset spatula. Set to chill in the fridge while
    making ganache.
  • For the ganache, in a small pot heat coconut cream until a
    bare simmer. Off heat, add half of the chopped chocolate and
    stir to melt. Then add the remaining chocolate and stir until
    the ganache is smooth.
  • Pour ganache over pistachio cream layer. Garnish with cacao
    nibs and cracked pink peppercorn. Chill to set for about
    1 hour.
  • Unmold from the tart pan and enjoy!