Peel the pears, put them in a pan and pour over the red wine. Add mulled wine spice. Cover the pan and let simmer on low temperatur for about 20 up to 30 minutes. Make sure to turn the pears from time to time. In the meantime you can prepare the bottom of the tartelettes.
Put poached pears into an airtight container together with the remaining red wine and mulled wine spice. Close the container and put in the fridge for about 12 hours. Make sure to turn the pears from time to time.
Preheat the oven at 180° degree Celsius.
Add walnuts, deseeded dates, cocoa powder and water into a food processor. Mix until you got a batter that sticks together. Put that dough into your mini tartelettes baking forms using your fingers, making sure they cover the whole baking form completely.
Put the mini tartelettes baking forms into the oven and bake for 8 up to 10 minutes. Take them out, let cool down and remove the baking forms.
Heat soy cream and coconut oil in a pan. Break dark chocolate into pieces and pour hot soy coconut mixture over the chocolate. Stir until the whole chocolate melts. Then pour your ganache into your tartelettes. Let the ganache harden.
Take the pears out of the fridge, halve and slice them. Put one half onto every tartelettes.