30g caster sugar
30g ground almonds
½ tsp salt
125g very cold butter, cut into small pieces
3-4 tbsp of iced water
4 or 5 pears, peeled, halved, cored
180g of sugar
45g Dutch cocoa powder (or other dark bitter and unsweetened brand)
45g of flour
1 teaspoon vanilla extract
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!