This is one my mammy used to make me. It’s delicious. And for a special occasion. Or a Tuesday.
1 roll out pastry (shortcrust for this one is best), 200 g creme fraiche, 2 large egg yolks, a drop of whatever booze you fancy (I’m going to go with a bit white rum in this instance), poached pears (a small tins of drained pears will do just fine). 400 g of good cooking chocolate.
Pre-heat the oven to 200 C.
Roll the pastry in the tart dish and prick the base all over with a fork. Place the pears slices on the base.
Melt the chocolate slowly in a bowl over a pot of simmering water. When the chocolate is melted and smooth take off the heat and add the creme fraiche, Once the cream is incorporated, add the egg yolks and dribble of rum and whisk everything for a minute or two.
Pour the mixture over the pears and place in the oven for 20/25 min. Serve with a portion of good vanilla ice cream.
It should look like this.