Pear Tarte Tatin with Caraïbe

Sift together the almond flour, all-purpose flour, cocoa powder and the confectioner’s sugar and rub them into the cold butter until your mixture has a sandy texture.
Add the egg.
Hand-mix until a homogeneous dough forms.
Store in the refrigerator for 1 hour.
Roll out the dough to a thickness of 3mm and around 8 in. in diameter.

Pour the sugar into a saucepan and keep stirring it until it turns into a caramel.
Add the butter, then stir in the warmed cream.
Bring to a boil.
Pour the caramel onto the melted CARAÏBE 66% chocolate and stir it in using a spatula to get a perfectly smooth texture.
Leave to cool on a sheet of parchment paper or a silicone mat.
Once the caramel has completely cooled, blend it to create a powder.