Square Pear and Nut Chocolate Tarts

Preheat the oven to 400ºF / 200°C, Line a jelly roll pan with parchment paper.

Halve and core the pears and drizzle with the lemon juice.

Roll the pastry out to the appropriate size and lay it onto the prepared jelly roll pan..

Melt the chocolate in a double boiler, watching it closely. Remove from the heat and gradually add the butter, a little at a time, mixing thoroughly.

Separate the eggs. Beat the egg whites with a pinch of salt until peaks form. Beat the yolks with the icing sugar until the mixture is frothy and a pale creamy color.

Mix yolk mixture into the cooled chocolate and butter mixture. Fold in the beaten egg whites. Sift the flour over the top and fold in gently with the ground almonds.

Put the mixture into a piping bag with a plain nozzle and pipe onto the puff pastry base, leaving 1/2-inch margin around the edge. Lay the pears on top, cut side facing upwards. Gently heat the heat and add the chopped almonds. Drizzle over the pears.