Pear and chocolate fudge tartlets | Gourmet Traveller

Ingredients

• 400 gm caster sugar
• 5 cm piece of ginger, coarsely chopped
• 4 Packham pears, peeled, halved and cored using a melon baller
• To serve: pouring cream
• Chocolate pastry
• 105 gm plain flour
• 50 gm pure icing sugar
• 50 gm Dutch-processed cocoa powder, plus extra for dusting (½ cup)
• 60 gm unsalted butter, coarsely chopped
• 1 egg
• Chocolate filling
• 100 gm dark chocolate (60% cocoa solids)
• 100 gm unsalted butter, coarsely chopped
• 2 eggs
• 100 gm caster sugar
• 80 gm plain flour (2/3 cup)
• 50 gm Dutch-processed cocoa powder (½ cup)