You will need
Preheat oven to 200C/4000F/Gas 6.
Roll out the pastry to line a 23cm/9 inch diameter, 2.5cm/1 inch deep flan ring.
Prick the base with a fork, line with greaseproof paper and bake blind with baking beans. Bake blind for 10 minutes, remove paper and beans and bake for a further 5 minutes. Remove from the oven and reduce temperature to 180C/350F/Gas 4.
Heat the butter in a pan, add the pears and syrup and lightly caramelise them.
Whisk together the sugar, eggs, rum, vanilla and salt in a bowl.
Add the pecan nuts, then stir in the pears and syrup followed by the melted chocolate.
Pour into the pastry case, place in the preheated oven for 30 minutes or until just set.
Allow to cool sufficiently before cutting into wedges, topped with crème frâiche or whipped cream.