Frangipane pear and chocolate tart

Makes 8 servings.

For the poached pears

• 3 Forelle pears
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 cinnamon stick
• 4 cloves

For the crust

• 3/4 cup all-purpose flour
• 1/2 cup almond flour (finely ground almonds)
• 1/3 cup powdered sugar
• 1/4 cup cocoa powder
• 1/8 tsp salt
• 1/3 cup unsalted butter, melted

For the filling

• 1 can (215 g) Chocolats Favoris Classic Dark Fondue
• 1 cup almond flour (finely ground almonds)
• 2 tbsp cocoa powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• 1/8 c. à thé de sel
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 eggs

For the poached pears:

1. Peel the Forelle pears, then slice into quarters and core. In a small saucepan, bring the sugar, water, and spices to a boil. Add the pears and simmer for 10 minutes, until you can easily prick them with the tip of a knife. Drain the pears (save the cooking syrup to use in a smoothie or a cocktail). Set aside.

For the crust:

1. Preheat the oven to 350°F (170°C). Butter a 9-in (23 cm) tart pan with a removable bottom. In a bowl, whisk together the all-purpose flour, almond flour, sugar, cocoa powder, and salt. Add the melted butter and mix to thoroughly moisten the dry ingredient. Press the mixture over the bottom and sides of the prepared tart pan to create the crust. Bake for 12 minutes, then remove from the oven and set aside. (Leave the oven on.)

For the filling:

1. Melt the Chocolats Favoris Classic Dark Fondue according to the packaging instructions. Transfer the melted chocolate to a small bowl and set aside.
2. In a bowl, whisk together the almond flour, cocoa powder, ground cinnamon, allspice, and cloves, and the salt.
3. In a second bowl, beat the butter and sugar until the mixture is light and fluffy. Mix in the eggs one at a time, then mix in 1/3 cup (80 ml) of the Chocolats Favoris Classic Dark Fondue. Add the dry ingredients and mix just to combine.
4. Pour the filling into the crust, spreading it to an even layer. Set the poached pears over the top of the tart. Bake for 40 minutes, or until the filling is puffed up and set.
5. Let the tart cool to room temperature, about 1 hour. Warm the remaining Chocolats Favoris Classic Dark Fondue in the microwave at a medium-low power setting, then drizzle over the tart. Slice and enjoy!