Chocolate Tart With Slow Roasted Pears

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4 pears, peeled, cored and cut in half

10 g (2 tbs) of butter, chopped into small pieces

50 g of sugar

1 vanilla bean, split and seeds scraped

200 g of plain flour

60 g of pure icing sugar

120 g of cold butter, coarsely chopped

a pinch of salt

1 tbs of iced water

1 egg yolk

1 beaten egg

330 ml of pouring cream

30 ml of Pedro Ximénez sherry

250 g of 70% Lindt chocolate, finely chopped

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