30 g unsalted butter
Method
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 a sort of lip.
Remove the core, and slice each pear quarter into 3. Sprinkle with half
the caster sugar and rest for 1 minute before scattering the pears on
top of the pastry. Bake for around 18 minutes, or until golden.
Meanwhile, in a small pan, heat the cream until nearly boiling, remove
from the heat and rest for a minute before snapping in your chocolate.
Stir until melted and smooth, then add the remaining sugar and the
butter. Pour carefully from the middle, covering the pears, and try not
to let the chocolate go over the edge. Allow to cool briefly before
popping into the fridge for 20 minutes.
Cut into squares or fingers... and get stuck in!
