Chocolate almond and pear tart

2. In a mixing bowl, cream together the butter and sugar until pale and creamy. Gradually beat in the eggs and ground almonds. Sieve in the cocoa powder and fold in along with the almond extract. Spoon the mixture into the pastry case and smooth the top.

3. Cut the pear halves in half and pat dry with kitchen paper. Gently press the pear slices into the almond filling. Sprinkle with flaked almonds and bake in the oven for 35-40 minutes until the almonds are lightly golden and the sponge is firm to the touch.

4. Stand for 10 minutes before removing from the tin. Dust with icing sugar and serve hot or cold with pouring cream.