Chocolate and Pear Cake

Make a shortcrust pastry with the flour, 100 g butter, 1/2 glass of water, a pinch of salt and a teaspoon of sugar.

Let it rest for one hour.

Meanwhile cut the pears in half, remove the core, peel them, sprinkle them with sugar, splash them with Grand Marnier and let them macerate.

Roll out the pastry into a disc about half a centimeter thick.

Place it in a tart pan, shape a sheet of aluminum foil over it, sprinkle with dried beans and bake for 10 minutes in a preheated oven at 180°C.

Remove from the oven and discard the foil and the beans.

Arrange the pear halves on the pastry.

Continue baking at 180°C until the pastry turns golden.

Remove from the oven and let cool.

Meanwhile break up the chocolate, place it in a small saucepan, add a tablespoon of water and melt over low heat.

As soon as it's melted, add 50 g butter and stir until you obtain a very smooth cream.

Remove from the heat and let cool.

Whip the cream and fold it into the chocolate cream.

Pour over the cake.