Shrunken Pear Chocolate Tart (Halloween)

In the bowl of your stand mixer, with the paddle attachment on, mix the bread flour together with the cocoa powder and sugar for about 1 minute on the lowest speed.
8.85 oz bread flour, 0.90 oz sugar, 0.55 oz unsweetened cocoa powder
Add the softened butter all at once and mix on the next speed until it is thinly crumbled (1 or 2 minutes).
4 oz butter
Add the egg yolk. Continue mixing on the same speed for about 30 seconds to 1 minute, until it is combined.
1 egg yolk
Add a tablespoon of water, one at a time and continue mixing for about 2 minutes. NOTE: Depending of the bread flour and egg yolk you might need a bit more or need a bit less. Be careful to not under water your dough as it will be break upon rolling it. And the same goes if it is too wet, the dough will collapse upon baking.
3 1/2 Tbsp water
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Transfer the dough onto your Roul'Pat™ and roll it slightly bigger than your vintage ring mold.
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With the help of the Cake Server Knife fit it to your mold and remove the extra dough. Lightly pierce it with a fork. Cover and set aside in the refrigerator prior baking. NOTE: The dough will hold better and will have less chances to retract.
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Place butter in a small sauce pan and heat on low until melted. Set aside.
4.58 oz butter
In a mixing bowl, beat the eggs and sugar together on medium-high speed until light and fluffy (about 4 minutes). Fold the almond flour together with the cooled melted butter, almond extract and vanilla bean paste. Set aside.
4 eggs, 4.58 oz sugar, 4.58 oz almond flour, 3/4 tsp almond extract, 1/2 tsp vanilla bean paste
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Peel and remove the core of your pears using a melon baller. Then, use the same melon baller to carve the eyes of your pears. Use a knife to carve the nose and mouth. (NOTE: If you would like to avoid having your pears sink into your preparation do not dig a hole). Set aside in a mixing bowl.
4 pears
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To a large saucepan, add the orange peel and orange juice from half an orange. Add also the light brown sugar, cinnamon sticks, star anise, vanilla bean paste and water. Bring it to a boil on a medium heat. Then, let it simmer on for another 5 minutes, stirring occasionally.
1/2 orange, 11.65 oz light brown sugar, 1 cinnamon stick, 2 star anise, 1 tsp vanilla bean paste, 16.70 oz water
Add the pears to the syrup ; cover with a lid. Let the pears cook for 25 minutes, turning them once about halfway through cooking. Remove the pears from the pan and place them on a plate. Remove the cinnamon stick, star anise, and orange peel from the saucepan.Turn the burner to medium-high and let the syrup cook for about another 10 minutes to get a thicker syrup. Set aside to cool down. NOTE: Keep the syrup to brush the pears out of the oven).

Preheat oven to 350F/180C.
Take your vintage ring mold out of the refrigerator and pour your almond chocolate preparation evenly. Carefully arrange the poached pears on top.
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Bake for 45 minutes at 350F/180C (Every oven heats differently, monitor your tart from 40 minutes). It is ready when the dough is cooked!
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Once your Shrunken Pear Chocolate Tart is out of the oven, let your tart rest at room temperature for about 2 hours before serving. Enjoy with your favorite ice cream! "BONE" Appétit!
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NB: The dough should be baked within 24 hours of assembly. Store it in the freezer up to 3 months.