Tom Kerridge's Pear and Chocolate Frangipane Tart Recipe | Food Network UK

Ingredients

• For the Chocolate Pastry:
• 165g butter, softened
• 80g golden caster sugar
• 265g plain flour, plus extra to dust
• 30g good quality cocoa powder, plus extra to dust
• 1 large free-range egg yolk, beaten with 1 tbsp cold water
• For the Frangipane Filling:
• 150g butter
• 150g light brown muscovado sugar
• 2 large free-range eggs
• 2 tsp vanilla bean paste
• 150g ground almonds
• 50g plain flour
• 100g dark chocolate
• 3 ripe pears, peeled, cored and cut into wedges
• 50g flaked almonds
• 2 tbsp maple syrup
• For the Chantilly Cream:
• 250ml double cream
• 2 tbsp golden caster sugar
• 1 vanilla pod, halved lengthways and seeds scraped out