Put the flour and butter into a mixing bowl and rub the mixture together using your fingertips until it resembles breadcrumbs,
Add in the icing sugar and the egg yolks and bring the pastry together until it forms a soft ball of dough,
Wrap the pastry in cling film and chill for 30 minutes,
After 30 minutes roll out the pastry and line a buttered tart tin so that the pastry overlaps the edges, let it rest in the fridge for 15 minutes,
Remove the chilled pastry case from the fridge and line it with baking parchment and some dried beans or rice then bake blind at 160 degrees for 10 minutes,
Remove the baking beans and parchment and cook the pastry for 5 more minutes.
Roast the hazelnuts in the oven (200 degrees) for 5 minutes and then allow to cool,
Whiz the hazelnuts to a fine powder in a food processor then add in all the other ingredients except for the chocolate,
Melt the chocolate over a pan of simmering water, allow to cool before adding to the hazelnut frangipane. Stir well to combine.
Melt the butter in a saucepan over a low heat then add in all of the other ingredients except for the chocolate,
Bring the sauce gently to the boil then turn it down to a simmer and continue to cook the sauce for five minutes,
Take the sauce off the heat and add in the chocolate, stir well to combine. The heat of the sauce will melt the chocolate,
Set the sauce aside until you need it (keep the rest in a jar in the fridge)
Pre-heat the oven to 160 degrees,
Pour the chocolate frangipane into the pre-baked tart shell,
Place the pear halves into the frangipane in a decorative manner,
Bake the tart for 30 minutes until the frangipane has just set,
Let the tart cool slightly before serving and use a very sharp knife to achieve a clean cut,
Serve with plenty of the warm salted caramel chocolate sauce and a huge dollop of clotted cream.