process flour, icing sugar, cinnamon and plaistowe dutch processed cocoa, in a food processor to combine. add butter and process until fine crumbs form. add one egg and water and pulse until dough just comes together. transfer to a lightly floured work surface, form into a disc, wrap in plastic wrap and refrigerate for 1 hour or until firm.
combine sugar and 500ml water in a saucepan and bring to the boil. reduce heat to low, add pears and poach for 10 minutes or until soft. carefully remove, cool and thickly slice pear each half lengthways on an angle. reserve.
preheat oven to 180°c/160°c fan-forced. grease four 3cm-deep, 9.5cm (base) round fluted, loose-based tart tins. roll pastry out between two sheets of baking paper until 3mm thick. line prepared pans with pastry. trim excess. refrigerate for 10 minutes or until firm.
place tins on a baking tray and bake for 10 minutes. remove from oven and set aside. reduce oven to 160°c/ 140°c fan forced.
meanwhile, in a medium microwave safe bowl add plaistowe 70% cocoa chocolate and extra butter; microwave uncovered on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted. in a separate large bowl, whisk remaining eggs and extra sugar to combine. add extra sifted flour and extra plaistowe dutch processed cocoa and cream, beat to combine, then whisk in chocolate mixture until smooth and glossy. divide and smooth mixture amongst moulds, bake for 15 minutes, remove from oven, evenly divide pear on top of tartlets, return to oven and bake for a further 15 minutes. cool slightly, turn out moulds and serve with extra whipped cream and dust with icing sugar.
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