Approx. 200g Shortcrust pastry
3 Pears, peeled and quartered
110g (4oz) Caster Sugar
Zest of half a Lemon
50g (2oz) Dark Chocolate
30g (1oz) Butter/Margarine
3 tbsp Golden Syrup/ A large squidge full
Half a tsp Vanilla Extract
Preheat the oven to 200oC/400oF/Gas Mark 6. Grease a 9inch fluted tart tin and line with your pastry. Bake blind for 10 minutes.
Put the pears in a pan and cover with water. Add 50g of the sugar, the lemon zest and a good shaking of cinnamon. Bring to the boil and then cover and gently simmer for 5 minutes. Remove pears and leave to drain in a colander/sieve.
Put the chocolate into a bowl and melt over a pan of simmering water. Meanwhile, heat the sugar and the syrup together until the sugar has dissolved. Make sure the sugar has fully dissolved or you'll end up with slightly crispy crust on top of your filling once cooked. Bring to the boil and then simmer for 3-4 minutes but make sure it doesn't burn.
Whisk the egg into the melted chocolate and add the syrup mixture along with the vanilla extract. Mix well. On a chopping board, cut small slices in the pears but making sure they don't go all the way through! Pour the mixture into the pastry case and then place the pears in. I did it the other way around and found it hard to pour in the mixture without covering the pears. Bake for 30 minutes, until the filling is set.
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