Pea in syrop:

1. Sift together the powdered sugar, cocoa powder, salt, vanilla and almond powder, and add the mixture to the butter. Remove from the stove.

2. Peel the pears and cut into 1/2cm discs. Place your diced pears into the hot syrup.

3. Cover the pan with cling film tightly and bring to a boil.

4. Remove from the stove and set aside until completely cold (the best way is to prepare it the day before).

5. When needed, take the pears and place them on top of the pistachio cream on the tart shell prior to baking.

Chocolate dough:

6. Butter your tart mould and dust with flour. Remove the excess flour.

7. Mix the dough with butter to make it soft.

8. Sift together the powdered sugar, cocoa powder, salt, vanilla and almond powder, and add the mixture to the butter.

9. Mix the potato starch and flour together, then add half of it to the mix.

10. Add the egg.

11. Do not over mix the dough.

12. Add the remaining powder.

13. Keep it in the chiller under nylon for about 1 hour.

14. Roll a 2mm thick disk of dough and top your tart mould. Keep it for at least 30 minutes in chiller before baking.

15. Pipe the pistachio cream onto the tart and bake at 180C for about 12 to 15 minutes.

Pistachio cream:

16. Mix the softened butter and sugar with a spatula. When well mixed, add to it the ground pistachio and the egg.

17. Fill the tart shell up to the middle and bake in the oven at 180C for about 12 minutes.

Dark ganache:

18. Gradually pour the boiling hot mixture (cream + glucose) over the chopped chocolate, stirring from the center to create a shiny and elastic core showing the start of an emulsion.

19. Maintain this texture right to the end of the mixing stage. Continue mixing, gradually adding the liquid. Mix with a hand-held mixer to finish. Set aside the ganache for 1 hour and pour on top of the pistachio cream on the tart shell.