DIRECTIONS

for the tart

1. In a mixer beat the Horio soft unsalted with cow butter, flour, sugar and salt at a low speed until the mixture half-way done
2. Add eggs and water and continue beating until a homogenous mixture is formed
3. Shape the batter into a ball and wrap with plastic wrap, place in fridge until you are ready to use it
4. When ready to use the dough, retrieve from fridge and cut in half
5. Roll out the dough into ½ cm thick layers and 3cm wider in diameter than the bottom of the pan you will use for the tart
6. Butter 2 medium-sized baking pans and place the dough, gently pressing down with your fingers

for the stuffing

1. Peel the pears, cut in half and remove the pits; Place on the outside rim 6 halves (of pears) in each tart – on top of the dough
2. Melt the chocolate in a bain-marie and pour the sugar, the vanilla and the milk cream and mix until it is a homogenous mixture
3. Dissolve corn flour into ½ a glass of water and pour into the chocolate mix and stir
4. Using a big spoon, fill in the space around the pears with the chocolate
5. Cover with wax paper and bake in a preheated oven at 180 degrees for approximately 45-60 minutes and until the tart is golden brown