Chocolate pear tarts with toffee nests

Ingredients

50g pecans
225g (11/2 cups) plain flour
125g butter, chilled, coarsely chopped
2 tbs caster sugar
21/2-3 tbs iced water
3 ripe buerre bosc pears
1.5L (6 cups) water
370g (13/4 cups) caster sugar, extra
1 x 200g pkt dark cooking chocolate, coarsely chopped
1 x 300ml ctn thickened cream
2 eggs, lightly whisked
3 egg yolks
2 tsp vanilla extract
60ml (1/4 cup) water, extra
Double cream, to serve

 

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Method

1. Place the pecans in the bowl of a food processor and process until finely ground. Transfer to a small bowl.
2. Place the flour and butter in the bowl of a food processor and process until mixture resembles coarse breadcrumbs.
Add sugar and pecans and process until well combined. Add the water and process until the dough just comes together.
3. Turn onto a lightly floured surface and bring dough together. Divide into 6 equal portions. Roll out 1 portion between 2 sheets of non-stick baking paper to a 4mm-thick disc. Line a round
2cm-deep, 11cm (base measurement) fluted tart tin, with removable base, with pastry. Trim excess. Repeat with
remaining pastry. Place in the fridge for 30 minutes to chill.
4. Meanwhile, peel the pears. Halve lengthways and use
a melon baller or teaspoon to remove the cores. Stir the
water and 215g (1 cup) of the extra sugar in a saucepan over medium heat until the sugar dissolves. Add the pears. Bring
to a simmer. Cook, partially covered, for 10-15 minutes or until tender. Transfer to a plate lined with paper towel to drain.
5. Preheat oven to 180°C. Place pastry cases on a baking tray. Line with non-stick baking paper. Fill with pastry weights or rice. Bake for 10 minutes. Remove paper and pastry weights or
rice. Bake for 10 minutes or until golden. Set aside to cool.
6. Stir the chocolate and cream in a small saucepan over medium-low heat until chocolate is melted and the mixture
is smooth. Transfer to a bowl. Set aside to cool slightly. Whisk in the egg, egg yolks and vanilla. Pour into the pastry cases. Bake for 15 minutes. Set aside to cool slightly.
7. Line the base of an airtight container with non-stick baking paper. Stir remaining sugar and extra water in a saucepan over medium-low heat for 5 minutes or until sugar dissolves. Bring
to the boil. Cook for 7 minutes or until golden. Set aside to let the bubbles subside. Dip the backs of 2 forks into toffee. Press backs of forks together and pull apart to make strands. Repeat
to make more strands. Shape into a nest. Place in container. Repeat with remaining toffee to make 6 nests.
8. Place the tarts on serving plates. Top with the pears,
cut-side down, and toffee nests. Serve with cream.