Method

• In a bowl, sift the flour with the salt, sugar and ground almonds
• Add the butter and mix with your fingertips until obtaining a grainy consistency
• Stir quickly without overworking the mixture, adding just enough water so that the dough clumps
• Form a ball, wrap in plastic then rest in refrigerator for at least 30 minutes
• Roll the dough on a lightly floured worktop and line a 9-inch pie pan
• The dough is quite crumbly so finish spreading it with hands
• Prick with a fork and put in the refrigerator for 10 minutes
• Preheat oven to 180°c
• Top the dough with baking paper and baking weights
• Blind bake for 10-15 minutes
• Cool while you prepare the filling
• Melt the butter with the cocoa over medium heat, stirring until the mixture is smooth
• Off the heat, add the egg, sugar and flour and then the vanilla extract
• Pour the chocolate mixture over the pastry and cover with pear halves
• Put back to bake for 15-20 minutes until the filling is firm
• Let cool before removing from tin
• Sprinkle with icing sugar before serving your chocolate pear tart
• Enjoy!