Instructions: Follow the package directions for thawing the puff pastry.

Thoroughly mix the pudding powder with the sugar and 1/2 cup of the milk. Put the remaining 1 1/2 cups of milk in a saucepan, add the pudding mixture and stir until smooth. Stirring constantly, bring the mixture to a boil over medium heat.

Remove the pan from the heat, transfer the pudding mixture to a bowl and let it cool to room temperature; stir the pudding from time to time to help the cooling process.

Beat the whipping cream until stiff. Fold the whipped cream, vanilla and cocoa powder into the pudding until the ingredients are well-blended.

Drain the pear halves and cut them into slices.

Preheat the oven to 400 degrees. Rinse a 10- or 11 inch tart pan with cold water and do not dry it.

On a lightly floured work surface, roll out the puff pastry so that it will fit the pan, even at its shortest part. Transfer the pastry to the pan, trimming the edges with a small knife. Poke several holes in the bottom of the pastry with a fork, then line the pastry with parchment paper and pie weights (or dried beans). Bake the pastry on the middle oven rack for about 12 minutes. Remove the pastry from the oven, take out the pie weights and parchment paper and let it cool completely.

Spoon the chocolate filling into the cooled pastry and top with the sliced pears, arranged in a decorative pattern. Chill for 1 or 2 hours before serving.

Time needed: 50 minutes, including 20 active

Cornelia Schinharl

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