A quick and simple 6 ingredient baked chocolate and hazelnut tart!
Preheat the oven to 200°C (180°C for fan assisted ovens)/Gas Mark 6. Line the base and side of an 18cm round shallow cake tin with baking paper.
Unroll the pastry and cut out a circle 23cm in diameter. Discard any leftover pastry. Line the cake tin with the pastry and brush the inside with a little of the beaten egg. Reserve 1 teaspoon of the egg and mix the remaining egg with the icing and the ground hazelnuts in a bowl. Spoon the mixture onto the pastry and top with the pear halves, fanning the slices slightly. Fold in the pastry edges, enclosing the pears and icing by about 1-2cm.
Brush the outside edges of the pastry with the remaining egg, sprinkle the pears with ½ teaspoon of icing sugar and bake in the oven for 40-45 minutes, until golden. Remove from the oven, rest for 15 minutes, then dust with the remaining icing sugar and slice to serve with scoops of vanilla ice cream, if you like.
For an even more chocolatey hit, add some extra chocolate drops on top of the pears before baking and serve with grated chocolate over the top.
Serve with crème fraîche instead of ice cream.
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