To make the pastry, sift the flour, cocoa powder, sugar and salt into a bowl. Cut in (rub in) the butter until the mixture resembles breadcrumbs. Add enough of the egg to bind the dough, then gather together into a ball and wrap in plastic wrap (cling film). Chill for at least 30 minutes.
To make the filling, bring the cream to a boil, then pour over the chocolate and stir to make a ganache. Place the pear quarters on the pastry case and pour the ganache over them. Return to the oven for 20 minutes, until the filling begins to set. Remove from the oven and place on a wire rack to cool.
© 1993 Chantal Coady. All rights reserved.