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1
Stir the sugar and water together in a medium skillet.
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2
Set over medium heat and cook, stirring occasionally, until the sugar is melted and the syrup is boiling.
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3
Dont stir the syrup after it comes to a boil, as this will most likely form crystals in the syrup.
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4
Cook, swirling the pan occasionally to prevent the syrup from hardening on the sides of the pan, until the syrup begins to turn a very pale golden brown.
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5
You will be able to tell when the syrup is about to change colorthe bubbles will be larger and will move a little more slowly.
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6
When the syrup begins to change color, reduce the heat to low and continue cooking and swirling until the syrup is a medium-amber color (about 340 F on a candy thermometer).
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7
If the caramel begins to color too quickly, dip the bottom of the skillet or saucepan in a basin of cool water for a second or two.
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8
Pour the caramel immediately into a 10-inch round heatproof pie dish or shallow casserole and tilt to coat the entire bottom with caramel.
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9
Preheat the oven to 325 F. Choose a roasting pan large enough to fit the pie plate and place it on the center rack of the oven.
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10
Heat a kettle of water to boiling.
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11
Pour the crumbled cookies into a blender jar and blend, using on/off motions, until finely ground.
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12
Pour in the cocoa and sugar and pulse to mix with the cookies.
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13
Pour in the milk, eggs and yolk, rum, and baking powder and blend at low speed, stopping occasionally to scrape down the sides of the jar, until smooth.
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14
Pour in the heavy cream, and blend just enough to incorporate the cream.
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15
Scrape into a mixing bowl and stir in the pears.
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16
Pour the chocolate-pear mixture into the prepared dish and set the dish in the roasting pan.
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17
Pour in enough of the boiling water from the kettle to come halfway up the mold.
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18
Bake until firm in the center and lightly browned on top, about 40 minutes.
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19
Remove carefully from the water bath and place on a wire rack.
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20
Cool completely to room temperature, then chill thoroughly.
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21
To serve, run a thin knife around the edges of the custard to loosen them.
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22
Invert a plate large enough to hold comfortably over the tart, then, in one quick motion, flip the tart over and set the plate down.
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23
The tart may take several seconds to work itself loose from the dish.
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24
After it does so, gently lift off the dish and serve the tart.
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25
If youd like to take this dessert one step further, prepare this simple sauce that echoes the caramel-pear flavors for the tart.
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26
Peel and slice thin an extra pear and double the amount of caramel called for in the recipe.
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27
When the caramel is done, pour half of it into the dish and immediately scatter the extra sliced pear over the caramel remaining in the pan.
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28
Shake the pan off the heat until the liquid given off by the pears begins to loosen the caramel.
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29
Stir in 2 tablespoons of rum and stir until all the caramel is dissolved.
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30
If necessary, return the pan to low heat to dissolve the last bits of caramel.
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31
Serve the sauce at room temperature, or rewarmed over very low heat, spooned around individual servings of the tart.
