Baked by Iris

Ingredients

For the shortcrust pastry:

• 180g All-Purpose Flour
• 40g Icing Sugar
• 60g Almond Meal
• 160g Unsalted Butter
• 1 Egg Yolk
• Pinch of Salt

For the filling:

• 3-4 Pears, cut in chunks
• 90g Brown Sugar
• 60g Unsalted Butter
• 240g Dark Chocolate (70%)
• 250g Thickened Cream

Instructions

1. Start by making the pastry. Using a food processor, pulse together flour, icing sugar, almond meal, butter and salt until combined. Add the egg yolk and pulse again until the dough comes together. Lightly flour your working surface and place the dough on top. Start kneading the dough until smooth, and shape into a disk. Cover in plastic wrap and place in fridge for 30 minutes to an hour to rest.
2. Once rested, roll out your pastry on a lightly floured surface and place into a tart tin. The pastry will be crumbly so do not hesitate to patch up and smooth the base using clean hands. Cut off any excess hanging pasty and place back into fridge for 30min.
3. Pre-heat the oven to 200C.
4. Line the pastry with non-stick baking paper and fill with baking weights or rice. Bake for 10-12 minutes. Remove baking weights and baking paper from the tart, and place back in the oven for a further 5-6 minutes until the crust is golden. Remove from oven and set aside to cool.
5. Melt butter and brown sugar in pan over medium-low heat. Add the pear chunks, mix well with the caramel and cook until soft. Set aside.
6. Warm the thickened cream in a double boiler (place a clean glass bowl over a small amount of water in a pan to create a makeshift double boiler). Once warm, remove the cream from the heat and add the chocolate. Let sit for a couple of minutes then stir until smooth.
7. Place the caramelised pears in the cooked tart shell, spread all over the base. Then, pour the chocolate ganache on top.
8. Place the tart in the fridge, let it set for a couple of hours and enjoy! :)