Dark chocolate torte with crispy pears

Serves 6-8

I love this buckwheat base – it has a wonderful nuttiness and a wicked crunch. With its rich, dark filling topped with beautiful pears, this torte looks professional but is easy to make. It will also keep in the fridge as the base holds really well.

For the pastry

150g spelt flour 75g buckwheat flour 50g pecans 50g pistachio nuts 1 egg yolk 70ml rapeseed oil 6-8 tbsp ice cold water For the filling

300ml double cream 2 tbsp golden caster sugar Large pinch fine sea salt, plus extra to serve

100g unsalted butter, softened 300g 70 per cent dark chocolate, chopped into very small pieces

70ml whole milk

For the crispy pears 2 pears

50g butter

For the pastry, mix both flours together in a large bowl. Blitz the pecans and pistachios in a food processor until roughly chopped. Add the flours, egg yolk, oil and ice water and pulse until the pastry comes together; you may not need to use all the water, so add it gradually. Tip the pastry onto a lightly floured surface and form into a ball. Wrap in cling film and chill for 30 minutes.

Preheat the oven to 180°C, gas mark 4 and grease a 23cm tart tin. Roll out the pastry and use to line the tin. Cover with baking paper, fill with baking beans and blind bake for 15 minutes. Remove the paper and beans and bake for 15 minutes or until golden. Leave to cool while you make the chocolate filling.

Put the cream, sugar and salt in a medium pan and bring to the boil. As soon as it comes to a rolling boil, remove from the heat. Add the butter and chocolate and stir vigorously until melted and smooth. Leave for 2-3 minutes to thicken a little, then stir through the milk; this should make the mixture glossy.

Pour into the tart case and smooth the top. Leave for about 3 hours until set and shiny, then put in the fridge until needed.

Meanwhile, make the crispy pears. Preheat the oven to 200°C, gas mark 6 and line a baking tray with greaseproof paper. Using a mandolin or sharp knife slice the pears thinly. Put on the tray, dot with butter and cook for 20-25 minutes until golden and crispy at the edges. Leave to cool and harden for a bit.

When you are ready to serve the tart, arrange the crispy pears on top and sprinkle with a little sea salt before slicing.