For the tart base
200g butter, at room temperature
300 - 350g all purpose flour
For the filling
200g all purpose flour
120g butter, at room temperature
25g cocoa powder
15g coffee powder
100g dark chocolate, finely chopped
100g hazelnuts, roughly chopped
To make tar bases, cream the butter and sugar using the paddle attachment on your mixer untillight and fluffy.
Add the egg and beat well. Stir in 300g of flour.
If the mixture doesn't clean the sides of the bowl, keep adding more flour, a tablesoon at a time, until it does.
Shape the dough into a disc and wrap in cling film.
Refrigerate for 30 minutes.
Preheat the oven to 180C, and in the meantime prepare the crumble.
Mix all the crumble ingredients (except pears) in a bowl until it resembles fine breadcrumbs.
Cut the pears in half lenghtwise and core the centre.
Use a mandolin to make thin slices.
Place the pear slices in water to avoid discolouration.
Grease your tart bases and roll out the tart dough using minimal flour to a 5mm thickness.
Fill the tart bases and cut off any excess.
Pierce the tarts with a fork and bake for approximately 10 minutes.
Remove from the oven and fill the tarts with the crumble mixture, pressing down gently.
Arrange the pear slices on top and brush with butter.
Bake again for a further 30 minutes.
Serve with cold custard or ice cream.
photography, styling and recipe by: Sukaina Rajabali for Moweilicious magazine