For the Pastry

  • 6 tablespoons butter cubed 6 tablespoons butter cubed
  • 4 tablespoon Tate & Lyle Pure Cane Caster Sugar 4 tablespoon Tate & Lyle Pure Cane Caster Sugar
  • 1 egg yolk 1 egg yolk
  • 1 1/4 cups all purpose flour 1 1/4 cups all purpose flour

For the Chocolate Filling

  • 7 tablespoons butter cubed 7 tablespoons butter cubed
  • 1 cup Tate & Lyle Pure Cane Caster Sugar 1 cup Tate & Lyle Pure Cane Caster Sugar
  • 3 large eggs beaten 3 large eggs beaten
  • 1 1/3 cups walnuts, lightly toasted finely ground 1 1/3 cups walnuts, lightly toasted finely ground
  • 2 tablespoons all purpose flour 2 tablespoons all purpose flour
  • 70g dark chocolate or semi-sweet chocolate, melted 70g dark chocolate or semi-sweet chocolate, melted
  • 3 ripe firm pears 3 ripe firm pears
  • powdered sugar for dusting ( optional , can use crushed walnuts too) powdered sugar for dusting ( optional , can use crushed walnuts too)

Instructions

HOW TO MAKE THIS RECIPE

Baking

1. Place the butter and sugar together in a food processor and blend until smooth. Add in the egg yolk and blend again until it is thoroughly mixed.


2. Add in the flour and pulse a few times until the dough is smooth and not sticky.


3. Line the greased 9 inch tart tin with the dough


4. Chill for at least 30 minutes.

For the Filling


1. Beat together the butter with the sugar until light and fluffy.


2. Add in the eggs, ground walnuts, flour and beat until smooth. Stir in the melted chocolate. Spoon the mixture over the pastry and smooth it gently.


3. Peel the pears and cut them in half length-wise.


4. Remove the cores and slice nicely.


5. Place sliced pears over the chocolate filling.


6. Bake in a preheated oven at 170C, for about 45 minutes or until the walnut mixture is firm and the pastry is golden brown.


7. Remove it from the oven, let it cool, and dust with powdered sugar or walnuts.