Chocolate And Pear Jalousie (French Tart) - cooking recipe

Ingredients

3/4 cup butter, at room temperature
1/2 cup granulated sugar
3 None egg yolks + 1 egg white, lightly beaten
1 cup ground hazelnuts
7 oz dark chocolate, melted
2/3 cup toasted hazelnuts, coarsely chopped
2 sheets frozen puff pastry, thawed
1 (28 oz) can pears in juice, drained, thinly sliced
1 tbsp raw sugar
None None whipped cream, to serve

Preparation

Preheat oven to 400\u00b0F. Lightly grease and line a baking tray.
Cream butter and sugar until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add ground hazelnuts, chocolate and chopped nuts. Set aside.
Cut 1 sheet of puff pastry into an 8x9 inch rectangle. Cut 6 even slits across remaining pastry sheet, leaving a 3/4 inch border around all sides.
Place trimmed pastry sheet on prepared tray. Spread chocolate mixture over top, leaving a 3/4 inch border. Arrange sliced pears over top. Brush edges with egg white then place remaining pastry sheet over filling. Press edges together to seal and trim excess. Brush top with egg white and sprinkle with sugar. Bake for 25-30 mins, until golden.
Serve hot, sliced, with whipped cream.