Ingredients

• 375g sweet pastry
• 2–3 Williams pears, peeled and quartered
• 4 tablespoons caster sugar
• 300ml single cream
• 200g good-quality dark chocolate (70% cocoa solids)
• 30g unsalted butter

Description

Preheat Your Oven To 190°C/375°F/gas 5. Roll Out The Shortcrust Pastry To Form A Rectangular Shape Just Under 1cm Thick, Using Flour To Dust. Place On A Clean, Flat Baking Tray And Pinch The Pastry Around The Edge With Your Thumb And Forefinger To Create

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