Tart with walnuts, pears and chocolate pieces

Ingredients:

Cake

• 1 and 1/4 cups premium flour + extra for dusting
• 3 tbsp. chilled shortening
• 1 tbsp. granulated sugar
• 0.5 tsp salt
• 5 tablespoons chilled unsalted butter, cut into small pieces

Filling

• 1.5 cups walnuts
• 90 g unsalted butter, cut into small pieces, room temperature
• 1 cup powdered sugar
• 1 large egg
• 1/4 tsp ground cinnamon
• A pinch of salt
• 0.5 cup granulated sugar
• 1 large, firm pear, such as Bosc, Bartlett, or Anjou
• 1/3 cup semi-sweet or milk chocolate chips

Preparation:

1. Cake:
   
   Combine the flour, shortening, granulated sugar, and salt in a food processor and pulse until smooth. Add the butter and pulse until it's the size of peas. Sprinkle with 2 cups of cold water and pulse until the dough just comes together.
2. Place the dough on a piece of plastic wrap; using the wrap, shape the dough into a disk. Wrap it tightly and refrigerate until completely set, at least 1 hour or overnight. The dough can be frozen for up to 2 months; thaw at room temperature.
   
3. On a lightly floured work surface, roll the dough into a 30cm diameter circle. Transfer it to a 22cm springform pan, pressing it into the bottom and 5cm up the sides. Refrigerate for 30 minutes.
4. Preheat the oven to 350°F (175°C), line the crust with foil, and fill with pie weights or dried beans. Bake until golden brown around the edges, about 20 minutes. Remove the foil and weights and continue baking until golden brown, another 10-15 minutes. Transfer the crust to a wire rack and let cool completely.
5. Meanwhile, prepare the filling.:
   
   Place the walnuts on a baking sheet and toast in the oven until golden brown, 8-10 minutes; let cool. In a food processor, puree the walnuts with the butter, powdered sugar, egg, cinnamon, and salt until a paste forms; set aside.
   
   
6. Combine 2 cups of water and granulated sugar in a medium saucepan and bring to a boil over medium heat. Peel the pear and cut into 2-cm-thick pieces. Add to the saucepan and simmer over low heat until tender, 8-10 minutes. Transfer the pears to paper towels and let cool completely.
7. Spread the nut filling evenly over the cooled crust, then press the pear and chocolate pieces into the filling. Bake until the filling is fluffy and golden brown and a toothpick inserted into the center comes out clean, 30-40 minutes. Transfer the tart to a wire rack and let cool completely.