I had some careme chocolate short crust pastry in the freezer that was approaching its best before date, so I thought I would try a pear frangipane tart. I blind baked the crust, and then painted it with melted chocolate - supposdly meant to ensure that the crust stays crisp.
a cross-section of the finished dessert
the melted chocolate painted onto the blind baked crust
However, the chocolate was too thick (or it was just a silly idea) and it was very difficult to break through the crust when serving and eating the tart. The frangipane portion was ok but the pear made it a big soggy, so no real win on any portion of the tart!