process caster sugar, plaistowe dutch processed cocoa and pecans in a food processor until pecans are finely ground. add plaistowe premium dark chocolate, butter and egg, and process until mixture forms a paste. set aside.
preheat oven to 220°c/ 200°c fan forced. grease and line an oven tray with baking paper. place pastry on tray, using a 24cm cake pan as a guide, cut out a 24cm round from pastry. place a 21cm cake pan in the centre of the round of 2 sheets, and, using it as a guide, score a 21cm round in pastry to create a border. freeze tart base until needed.
place flour, extra caster sugar, vanilla and pears in a bowl; toss to coat.
spread chocolate mixture over pastry within scored round. place similar-sized pieces of pear, tightly overlapping, over chocolate mixture (you may have some leftover pear). melt extra butter and brush over the pears. bake for 15 minutes, then reduce oven to 190°c/ 170°c fan forced, covering pastry edge loosely with foil if over browning, bake for a further 25 minutes or until pastry is dark golden and puffed. set tart aside for 10 minutes to cool.
dust with icing sugar; using a kitchen blowtorch, gently caramelise pears. serve the tart warm with ice cream, if desired.
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