Chocolate pear tartlets

Ingredients:

Pastry:

• 1 cup (150g) cake flour, sifted
• 1/3 cup (45g) almond flour
• 1/3 cup (40g) cocoa powder
• ½ cup (125g) ice-cold butter, cubed
• 1 egg, whisked
• 2 Tbsp (30ml) ice-cold water

Filling:

• ¾ cup (150g) castor sugar
• 3 eggs
• 2 slabs (200g) 70% dark chocolate, chopped
• 3/5 cup (150g) butter
• 1/3 cup (45g) almond flour
• 2 pears, halved
• Almond slivers for serving

Method

1. Blitz flours, cocoa and butter together in a food processor until mixture resembles fine breadcrumbs.
2. Add egg and water and blend until well combined.
3. Refrigerate, then roll out on a floured surface to 3mm thick.
4. Line 4 x 10-12cm tart cases with pastry and blind bake. 
5. Whisk castor sugar and eggs until pale and fluffy.
6. Melt chocolate and butter over a double boiler. 
7. Fold into eggs, then add the almond flour.
8. Pour into tart cases and place pears in the centre.
9. Bake at 170°C for 15-20 minutes until cooked through.
10. Serve with almonds and dust with icing sugar.