Ingredients

Steps

• Cut the filo pastry into squares and place inside a buttered dariole mould.
• Bake the pastry in a preheated oven at 200°C for several minutes until crisp.
• Melt the dark chocolate in a bowl over a pan of simmering water.
• Whisk the egg yolks, caster sugar, and double cream together in a separate bowl.
• Stir the melted chocolate into the cream and egg mixture until well combined.
• Chop the pears into small pieces and place them into the prepared pastry cup.
• Pour the chocolate mixture over the pears and serve immediately.