Ingredients

• 125g/4½oz self-raising flour
• 50g/2oz set butter
• cubed
• 1 free-range egg
• 1 tbsp milk
• 1 pear
• sliced
• 2 tbsp soft brown sugar
• 1 tbsp walnuts
• finely chopped
• 4 tbsp double cream
• 2 tbsp cocoa powder
• 1 tbsp icing sugar
• 75ml/2½fl oz double cream

Directions

• For the pear and walnut tart
• preheat the oven to 200C/400F/Gas 6.
• Place the flour and butter into a blender or food processor and blend until the mixture resembles breadcrumbs.
• Add the egg and milk and blend until it forms a ball. Turn out onto a flat surface
• knead into a ball and then roll to the thickness of a pound coin.
• Cut out a 20cm/10in rectangle
• prick with a fork
• top with the sliced pear and sprinkle over half the sugar.
• Slide onto a baking sheet and bake for five minutes. Add the rest of the sugar and the walnuts and bake for another three minutes
• or until the pastry is golden. Remove from the oven and place onto a large serving plate.
• For the chocolate sauce
• whisk together the cream
• cocoa powder and icing sugar in a small saucepan over a low heat until well combined.
• To serve
• cut a slice of the tart
• pour over the double cream and drizzle with plenty of chocolate sauce.