1. Grease a 20cm-22cm (3cm deep) loose bottom tart tin.  Preheat oven to 180°C fan.

2. To make the pastry, sieve the flour into a bowl.  Add the diced butter and rub into the flour to fine breadcrumbs.  Stir in icing sugar.  Add the egg and bring it together to a firm dough. Wrap in clingfilm and chill for 20 minutes.

3. Roll out the pastry and line the tin.  To bake the pastry blind, prick the base lightly with a fork, line with baking paper and fill with baking beans.  Place in the preheated oven for 20 minutes, until the pastry is light golden.  Remove the beans.

4. Drain the pears and pat dry with kitchen paper to remove excess liquid.  Set aside.

5. Melt the chocolate in a bain marie (or microwave at 10 second bursts, till melted).  Set aside.

6. In a large mixing bowl, use an electric whisk to soften the butter, then add in the sugar and whisk until pale and fluffy.  On a slow speed, gradually add eggs, vanilla extract, and a pinch of sea salt.  Fold in the ground almonds until just combined.

7. Fold the melted chocolate into the batter.

8. Sprinkle lemon zest over the baked tart case.  Slice the pears into thin slices and lay over the tart base.

9. Dot the caramel over the pears and spread evenly with a knife (if you don’t have salted caramel, sprinkle a generous pinch of quality sea salt flakes over regular caramel).

10. Spoon the chocolate batter over the layer of caramel.

11. Scatter flaked almonds over the top.

12. Bake in preheated oven for 45-50 minutes until a skewer inserted in the centre comes out clean.  Leave to cool in the tin.

13. Serve lightly dusted with icing sugar.