So, a pastry shell filled with an almond cream, slices of pear, then a creamy chocolate topping. I used 2 pears from a tin of pears in juice, but you could use fresh pears which have been poached in a sugar syrup.
I made a sweet sc pastry with 150g flour, 50g caster sugar, 75g butter, 1 egg yolk and 1-2tbsp water, but you could make the pastry without the sugar if you prefer. You don't need to be told how to make this pastry, but put it in the fridge for about an hour before you use it.
For the almond cream, in a bowl mix together 50g ground almonds with 50g icing sugar, 40g soft butter, a beaten egg, a couple of drops of almond extract and a tbspn of single cream.
Take the tartlet shells out of the fridge and spoon a layer of almond cream into the bottom. Bake for 15mins at 180C/gas4. leave to cool.
For the chocolate cream, heat 6cl of milk in a pan with 6cl of single cream. - don't boil. Beat an egg yolk into 25g of caster sugar till white, then pour in the warm liquid and stir well. Pour back into the pan and over a gentle heat stir continuously to thicken the mixture. Break 85g dark chocolate into pieces, pour the milk mixture over and stir gently till the chocolate has melted - leave to cool.
My Book Group loved the various textures - the crunchy pastry, the almond cream which has some texture from the almonds, then the soft juicy pear and finally a lovely creamy chocolate topping. I'll certainly make these again.