Persimmon & Mandarin Orange No-Bake Tart

• 100 grams Cashew nuts
• 50 grams Flaked coconut
• 1 tbsp Maple syrup
• 1 tbsp Cashew butter
• 1 tbsp Coconut Oil
• 2 pinch Salt
• 60 grams Cashew nuts
• 1/2 cup Irish Moss Paste
• 1 Mandarin orange
• 1 pinch Salt
• 40 grams Coconut Oil
• 2 Persimmons
• 1 tbsp Lemon juice
• 1 tsp Agave Syrup
• 1 pinch Salt
• 25 grams. melted in double broiler Raw Cacao Butter
• 25 grams Cashew Butter
• 1 tbsp Agave Syrup
• 1 pinch Salt

1. Place the caramel crust ingredients into a bowl and use a spatula to combine thoroughly.
2. Spread the crust evenly into a tart pan with a removable bottom.
3. Place all of the ingredients for the mandarin orange mousse, except for the coconut oil, into a blender.
4. Blend until completely smooth.
5. Add the coconut oil and blend some more.
6. Pour into the tart crust and chill in the refrigerator for 3 hours until hardened.
7. Place the ingredients for the lemon marinated persimmons into a bowl.
8. Lightly toss it to combine.
9. Once the mandarin orange mousse has hardened, arrange the persimmons on top.
10. Place the ingredients for the white chocolate into a bowl and use a wooden spoon to combine.
11. Heat in a double boiler until 42C.
12. Remove from the double boiler and stir well with a spatula as it cools to about 25C.
13. Cool the white chocolate and use a spoon to drizzle over the tart.

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Taken from cookpad.com/us/recipes/157297-persimmon-mandarin-orange-no-bake-tart (may not work)