1 Preheat your oven to 180°C/350°F.

2 Prepare the pastry: Line your Whatever Pan with baking paper. Lay the pastry over the pan, trim the edges to fit the pan’s diameter, and prick all over with a fork. Lift out the pastry and paper and chill in the fridge until needed.

3 Peel the pears using your Chopaholic Knife and halve them. Use the Melon Baller from your utensils set to neatly remove the cores.

4 Place the pears in a Jean Patrique Mixing Bowl and toss with lemon juice to prevent browning.

5 In the clean Whatever Pan, melt the butter over medium heat. Stir in the sugar, honey, and a generous pinch of sea salt.

6 Arrange the pears cut-side down in the pan. Simmer for 30 minutes, occasionally spooning the honey mixture over the fruit, until the sauce reduces into a thick, amber-colored caramel.

7 Remove from the heat. Sprinkle the chopped walnuts and dark chocolate pieces into the gaps between the pears.

8 Once the pan has cooled slightly, place the chilled pastry disc on top. Use a spoon to tuck the edges down the inside of the pan, snugly surrounding the pears.

9 Bake for 25–30 minutes until the pastry is puffed, crisp, and golden.

10 Allow the tart to rest for 5 minutes. Carefully invert the pan onto a large serving plate to reveal the glossy, caramelized fruit. Serve warm.