Make the pastry

• Put the flour into a bowl and add the pieces of butter. Rub the butter into the flour until it looks like breadcrumbs.
• Add the sugar and stir into the mixture, then add the egg and mix to form a dough. You can add a little water if the pastry is not coming together.
• Wrap in clingfilm and put in the fridge for about 30 minutes.
• Remove from the fridge and roll out to fit 28cm/11 in loose bottomed flan tin.
• To bake the pastry, cover with baking paper and fill with baking beans, dried beans or rice.
• Bake in an oven preheated to 180C/350F/Gas Mark 4 for 20 minutes, then remove the beans and paper and return to the oven for a further 10-15 minutes or until golden brown.
• Leave to cool
• While the pastry case is cooling, peel and half the pears, removing the seeds and stalk.
• Whip the cream until it will stand up in soft peaks
• Fill the pastry case with the can of caramel or dulce de leche, spreading evenly.
• Arrange the pear halves evening around the tart
• Using a piping bag with a 1M nozzle, pipe rosettes of cream around the pears, covering the caramel.
• Finely grate the chocolate over the tart