Recipe for 8-10
400g sweet pastry for tarts
3 fresh pears, peeled and quartered
4 tablespoons caster sugar
300ml single cream
200g good-quality dark chocolate (70% cocoa solids)
30g unsalted butter
Preheat your oven to 190°C. Roll out the pastry to form a rectangular shape just under 1cm thick, using flour to dust. Place on a clean, flat baking tray and pinch the pastry around the edge with your thumb and forefinger to create a sort of lip.
Remove the core, and slice each pear quarter into 3. Sprinkle with half the caster sugar and rest for 1 minute before scattering the pears on top of the pastry. Bake for around 18 minutes, or until golden.
Meanwhile, in a small pan, heat the cream until nearly boiling, remove from the heat and rest for a minute before snapping in your chocolate. Stir until melted and smooth, and add the remaining sugar and the butter. Pour carefully from the middle, covering the pears, and try not to let the chocolate go over the edge. Allow to cool for a while before refrigerating for at least 20 minutes.
Cut into servings and ……Enjoy!