While the pears are cooking, roll the pastry out into a rectangle 40 x 24 cm. This should be enough for eight pear halves unless your pears are really large, in which case roll it bigger. Beat one egg yolk and brush on the pastry, then place in the fridge until the pears are ready.
Mix the chocolate with the hazelnuts and half the remaining wattle-seed and put to one side. Once cool, take pears out of the syrup, draining any syrup from them, then lay them, cut-side up, on a tray. Fill cavities with the chocolate mixture. Place in the fridge for 20 minutes.
Strain the syrup then reduce it to
Take the pears and the pastry from the fridge and sit the pears evenly over the pastry, 4x2, cut-side facing down. Cut around the pears leaving a 1.5-cm border. Fold the borders in towards the pears to form a ridge then place on a baking tray lined with parchment. Brush the pears and the pastry with the melted butter then
Place a warm tart on your plates and spoon the custard around it. This is also delicious served with lightly whipped cream to which you’ve added a little icing sugar and vanilla extract.
© 2010 Peter Gordon. All rights reserved.