This recipe is my experiment!!! The combination of pear-chocolate is borrowed from French cuisine, the basis of chocolate cream too, but gelatin, which is not very pleasant to me, I replaced the starch and added ground hazelnuts-get a sweet cream, reminiscent of "Nutella", with a creamy tint. Shortbread dough, but part of the flour replaced with ground hazelnuts, so when baking, the aroma from the oven came is just amazing, and the dough turned out crumbly. Until the end I wasn't sure that's going to be delicious... But the result pleased!!! So I decided to share. And again... :-[ ohhh-sooo wanted to participate in the competition. Dough: In a Cup of butter, room temperature sift the flour, add the ground hazelnuts, cinnamon and cut with a knife, then grind into fine crumbs with your hands, add one tablespoon of very cold water (about 2 tbsp), and disperse throughout the dough, until it is collected in a bun. Long knead not necessary, gathered kolobochek in the package or in plastic and in the refrigerator for at least half an hour.

Put pears in a colander and drain off the syrup. Preheat the oven to 180-200 degrees. Remove the dough from the refrigerator and roll out on a surface generously floured into 6 slices with a thickness of 5-8 mm, put into tins, prick with a fork. Put the ramekins on the middle shelf of the oven and bake for 20 minutes, until Golden brown, be careful you can dry up-will break.

Remove the tartlets from the oven, give a little to cool just 5 minutes, that would be for the molds could take hold, gently remove the dough and allow to cool. At this time, cut the pears into thin platelets.

Prepare walnut cream: in a saucepan pour the water, cream, add sugar, heat stirring until the sugar is dissolved and sift 2 tablespoons cocoa, stir until no lumps, sift tbsp starch, cook until a noticeable thickening cream (supposed to be not very thick but malleable mixture) if you add 2 tbsp of starch, it becomes quite thick, then you need to put the spoon, not to pour into the tartlets.

In tartlets put slices of pear on them pour the cream and decorate as desired. Refrigerate for a few hours.

Bon appetit!!!