CHOCOLATE PEAR TARTS WITH TOFFEE NESTS

Preheat your oven to 180 deg C . Process 60 gm of pecan nuts until finely ground , transfer to a bowl . Process 125gm of chilled butter/ marg in a processor until the mixture resembles coarse breadcrumbs . Add 2 tbs of castor sugar with the pecans until well combined . Add 3 tbs of cold water and process until the dough just comes together . Turn onto a lightly floured surface and bring the dough together using the heel of your palm. Divide into 6 equal portions , roll each portion out between 2 sheets of baking paper , to 4 mm thick discs . Line a 2cm deep x 11cm fluted base tart pan , ( You will need 6 fluted tart pans .) with a pastry disc and trim excess. Repeat with remaining pastry discs in remaining pans . Place pastry lined pans in refrigerator to chill for 30 minutes . Meanwhile peel 3 Beurre bosc pears , halve lengthways and carefully remove the cores. PLace 6 cups of water in a pot with 370 gm of castor sugar and over a medium heat cook until the sugar dissolves . Add the pear halves , bring to a simmer , cook partially covered for 15 minutes or until tender . Then transfer the pears to a plate lined with paper towelling . Now place the pastry cases on a baking tray , line the cases with baking paper and fill with dried rice . Bake for 10 minutes , remove baking paper and rice , then bake again for 10 minutes or until the cases are golden . Set aside to cool . Mix together 200gm of dark chocolate ( coarsley chopped )with 300 ml of cream in a small saucepan over a medium heat until the chocolate melts and the mixture is smooth . Set aside to cool a little . Add 2 lightly beaten eggs and 3 egg yolks and 1 dsp of vanilla extract , whisk until completely combined . Divide this mixture between the 6 pastry cases and bake in the preheated oven for 15 minutes. Set aside to cool slightly . Okay now here comes the testing part ...the toffee nests . First line the base of an airtight container with baking paper . Combine 220gm of castor sugarwith 50 ml of water and 1 liquid tbs of glucose syrup , stir until the sugar dissolves and mixture comes to the boil , simmer without stirring until the mixture is golden .. about 7 minutes . Set aside till the bubbles subside . Dip the backs of 2 forks together in the toffee , press the backs of the forks together and pull apart to make strands . Repeat to make more strands Shape into a nest . Place into the container , repeat with remaining toffee until you have 6 nests . Place tarts on serving dishes , top with pears , cut side down and te toffee nests .