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1
Chocolate Pastry: In bowl or food processor, combine flour, sugar and cocoa; cut in or process butter until mixture resembles fine crumbs.
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2
Add egg white; stir or process until moistened.
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3
Lightly press pastry into ball (do not overwork).
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4
Working with small pieces, press dough onto bottom and sides of 6-inch (15 cm) flan pan with removable bottom.Refrigerate for at least 30 minutes or up to 5 days.
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5
Filling: In small bowl over simmering (not boiling) water, melt chocolate with butter.
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6
(Alternatively, microwave at High for 45 seconds; stir until smooth.)
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7
Let cool slightly.
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8
In bowl, whisk egg yolk with sugar; whisk in chocolate mixture.
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9
Beat egg white until stiff peaks form; whisk one-third into chocolate mixture.
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10
Fold in remaining egg white.
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11
Peel, halve and core pear.
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12
Thinly slice one half crosswise; line bottom of pastry shell with overlapping slices.
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13
Pour chocolate mixture into shell.
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14
Thinly slice remaining pear half crosswise; starting at outer edge, arrange slices over filling in concentric circles to resemble petals.
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15
Bake in 350F (180C) oven for 35 to 40 minutes or until top is set and firm to the touch, yet center is still moist.
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16
Let cool on rack.
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17
Serve warm or at room temperature.
