To start prepare the filling. Wash the pear and cut slices in the thickness about 3 mm, if necessary, cutting out the core. The number of pears is estimated - of course, it all depends on their size. Also, we need brown sugar - I used fine Demerera TM Mistral. And be sure fresh vanilla pod! Cut it lengthwise and with a blunt knife vystavlyaem seeds. The empty pod can be put in vodka or in a jar of sugar))

Now make the pear slices a little massage))) Gently spread the sugar and vanilla seeds. Then get out to thaw the dough. I always prefer unleavened, but choose at your own discretion) and turn on the oven, let it warm up to 220 degrees.

Put chocolate and cream (I took 20%) into a suitable container in the microwave for a minute and a half. Or use your stove - we are, above all, melt the chocolate and mix with cream until smooth. Roll out the dough in one direction, from top to pour the ganache.

Gently even out, put the pear on top, possibly do the bumpers and lubricated them and the pears with melted butter. And now we send our tart in the oven. I did the recipe - 15 minutes at 220*C, then 20 at 190*C. BUT I'm having doubts that it is better to follow the instructions on the pack test, my base turned out a little dry...