Crostata di castagne, cioccolato e pere (chestnut, chocolate and pear tart) – Valle d’Aosta – Living

Ingredients

• Pastry:
• 300 grams butter
• 200 grams caster sugar
• 10 grams honey
• 3 egg yolks
• 400 grams 00 or plain flour
• 75 grams chestnut flour
• 25 grams cocoa flour
• Chocolate custard:
• 55 grams milk chocolate, broken into small pieces
• 180 grams dark chocolate, broken into small pieces
• 125 grams whole milk
• 180 grams double cream
• 1 egg
• 1 egg yolk
• 7 grams platinum gelatin sheets, soaked in cold water
• Poached pears ( see recipe here ) (can substitute tinned pear halves)