Place the cocoa, flour, icing sugar, and butter in a food processor and process until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and water and process until a dough forms. Bring the dough together and flatten between two sheets of non-stick parchment paper.

Roll out to 3mm thick and refrigerate for 30 minutes. Remove dough from the paper and use it to line a 4.5" (11.5 cm) x 13" (34 cm) x 1" (3 cm) rectangular fluted loose-bottomed tart tin. Trim the edges with a small sharp knife and brush with the egg white.

Refrigerate for 20 minutes or until firm.

Heat a large non-stick frying pan over high heat. Add the brown sugar and butter and stir to combine. Add the pears and cook, turning occasionally, for 8-10 minutes or until caramelized. Set aside and allow to cool slightly.

Preheat oven to 350° F. Place the chocolate and extra butter in a small saucepan over low heat and stir frequently until melted. Allow to cool slightly and place in a bowl with the extra brown sugar, honey, eggs, whiskey and cream - whisk to combine.

Place the tart tin on a baking sheets and arrange the pears over the base. Pour the chocolate filling over the pears and bake for 25-30 minutes or until set. Refrigerate for 2-3 hours before serving.