Chocolate pear frangipane tart

Use a teaspoon to remove the cores from the pears. Place the wine, water and sugar in a medium saucepan over medium-high heat. Bring to the boil. Add the pears and reduce heat to medium-low. Simmer for 30 minutes or until pears are tender. Remove from heat. Set aside to cool.

To make the pastry, use electric beaters to beat the butter and icing sugar until light and creamy. Add the egg yolks and beat until combined. Sift over the flour. Stir until the dough comes together. Place on a piece of plastic wrap. Form dough into a disc and wrap in plastic wrap. Place in the fridge for 30 minutes or until firm.

Roll out pastry on a lightly floured surface until 3mm thick. Line a 12 x 35cm fluted tart tin, with removable base, with the pastry. Trim the excess pastry. Place in the fridge for 20 minutes or until the pastry is firm.

Preheat oven to 180C. Line the pastry case with non-stick baking paper and fill with pastry weights or rice. Bake for 20 minutes or until light golden. Remove the paper and pastry weights or rice. Set aside to cool slightly.

To make the filling, use electric beaters to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the egg yolk and vanilla and beat until combined. Stir in the almond meal and flour until combined. Stir in the melted chocolate. Spread filling over the base of pastry case.

Drain the pears, reserving poaching liquid. Pat the pears dry with paper towel. Cut each pear in half lengthways. Place each pear half, cut-side down, on a chopping board. Leaving Xcm uncut at the stem end, use a small sharp knife to thinly slice lengthways. Use your palm to gently flatten pear to create a fan. Gently press each pear fan onto the filling. Bake for 45 minutes or until filling is just set. Set aside to cool.

Meanwhile, place the poaching liquid in a medium saucepan over medium heat. Simmer for 20-30 minutes or until syrupy. Brush the syrup over the tart.

Slice the tart and serve with cream or ice-cream, drizzled with remaining syrup.