First make the pastry. In a bowl, combine sifted flour, sifted cocoa powder and sugar. Add butter, cut into cubes and using your hands break the butter, work it into the flour mix until you get crumb-like texture. Now start forming the pastry by pressing the “crumbs” together or kneading.

Cover the pastry with cling film and roll into a disk. Refrigerate for 30-45 minutes or overnight.

Rinse the pears, cut in halves and remove the seeds. Slice them.

Take the pastry out of the fridge and roll into a circle (if possible). Make sure not to roll the crust too thin. (to stop the pastry from sticking to your rolling pin, roll it in between two sheets of cling film) Remove cling film from the top and place onto a baking tray lined with baking paper.

Dust the rolled pastry with cornstarch and arrange pear slices in the center of the pastry. Fold the outer pastry edges towards the middle so that the pastry is overlapping the pear filling.

Let it cool before dusting with sugar (optional).