Chocolate and pear are the perfect duo for the sumptuous Christmas tart.

The sweetness of the pear and the slightly bitter taste of the chocolate  work perfectly together.

Use the best quality of chocolate and ripe pears .

Ingredients for the chocolate pastry

100gr butter

20gr plain flour

A pinch of salt

50 gr cacao

90gr sugar

1 egg slightly whipped

1 or 2 tablespoons of cold milk

Ingredients for the filling

200 gr dark chocolate

100gr butter

3 to 4 pears, peeled, cored and sliced

1 or 2 teaspoon of any marmalade

4 eggs, separated

200 gr sugar

To make the pastry rub the butter with the flour until a crumble texture.

Add the sugar, sifted cocoa and the egg to bind the mixture together.

Knead the dough few times on a floury table bench.

Wrap in glad and refrigerate for 30 mm.

Preheat the oven to 180 degrees. Butter a 22cm flan tin.

Melt the chocolate and butter together in a saucepan over a low heat and leave it to cool.

Roll out gently the dough on a floured workbench and brush the base with the marmalade.

For the filling, beat the sugar and the egg yolks and pale and fluffy and fold gently into the cooled chocolate mixture.

Whisk the egg whites until stiff and gently again fold into the new chocolate mixture.

Pour the chocolate filling over the pears and bake for 35 to 40 mm.

To serve with creme fraiche, ice cream or creme Anglaise.