Method

Make tart base:

• 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.

Make 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!