Puff Pastry Pear Tart

Method

1. Preheat oven to 200c fan forced (220c non fan).
2. Peal the pears, cut in half and remove the core.
3. Combine the water and sugar and bring to a simmer, once the sugar has dissolved add the split vanilla pod and the cinnamon stick.
4. Add the pears to the simmering water; cover the top with greaseproof paper with a hole cut out of the centre. Simmer until cooked, about 15 to 20 minutes.
5. While you poach the pears unroll the sheet of puff pastry and using a 10cm pastry cutter cut 6 circles, place these on a baking tray lined with baking paper. Brush a 2cm border around each circle with the beaten egg yolk. Place the pastry in the fridge.
6. Once the pears are cool, place half a pear on each pastry circle. Bake for 10 minutes at 200c fan forced (220c non fan), then reduce oven to 180c fan forced (200c non fan) and continue to bake for 25 minutes or until pastry is golden brown. While the Pear Tarts are baking prepare the chocolate custard.
7. Chocolate Custard: Bring the milk and cream just to the boil over medium heat. Meanwhile whish the egg yolks and sugar until thick and pale. Pour the hot milk & cream over the egg yolks whisking continuously until combined. Now pour the mixture into a ‘clean’ saucepan return to low/medium heat and cook, stirring continuously until thick enough to coat the back of the spoon. Remove from heat and whisk in chocolate.
8. Thermomix Chocolate Custard Method: Add all ingredients to TM bowl, set timer for 10 minutes, 90c, speed 4.