Chocolate & Pear Pie

Place 1 litre of water in a small saucepan. Add 1 cup caster sugar and vanilla bean and seeds. Bring to the boil over medium-high heat. Add pears to pan. Cover with a round of baking paper, pressed onto the pears, and reduce heat to low. Cook for 20 minutes or until pears are tender (cooking time will depend on ripeness). Transfer to a heatproof bowl.

Preheat oven to 200°C. Grease a round 23x3.5cm fluted tart pan with removable base. Roll out pastry between 2 sheets of baking paper until large enough to line base and side of pan. Line pan with pastry, trimming excess. Refrigerate for 15 minutes.

Meanwhile, place chocolate and 75g butter in a small heatproof bowl. Heat half the cream in a small saucepan over medium heat until just simmering. Pour cream over chocolate mixture and set aside for 1-2 minutes to melt. Stir until smooth. Stir in eggs, almond meal, flour and remaining caster sugar until combined.

Place tart pan on baking tray. Line pastry case with baking paper. Fill with pie weights or uncooked rice. Bake for 10 minutes or until edges are light golden. Remove weights and paper. Bake for a further 10 minutes or until base is light golden. Set aside to cool.

Reduce oven to 180°C. Halve pears. Fill pastry case with chocolate mixture. Arrange pears on filling. Bake for 30 minutes or until filling is set.

Meanwhile, combine brown sugar, remaining butter and cream in a small saucepan. Heat over medium-high heat until boiling. Boil for 3-4 minutes or until sauce thickens. Serve cooled pie drizzled with caramel sauce.