Poach the pears. Cut the vanilla pod in half lengthways and scoop the seeds into a saucepan. Cut the pods into thirds and add to the pan with the wine, sugar, cinnamon and mint. Gently add the pears. Bring the liquid to a gentle simmer and poach the pears for 20-30 minutes until they are just tender. Do not overcook them. Remove the pan from the heat and set aside to cool completely. Chill overnight with the pears still in the liquid

Make the pastry. The next day, sift the icing sugar, cocoa powder and flour into a large bowl. Cut the butter into small pieces and rub into the mixture until it resembles crumbs. Add the egg yolk and stir until it comes together, adding a little cold water if necessary. Knead lightly, wrap in cling film and then rest in the fridge for 30 minutes.

Preheat the oven to 180 degrees celcius / fan 160 degrees celcius. Roll the dough out on a lightly floured surface until 3mm thick and line 6 x 10cm fluted tartlet tins. Line the cases with rounds of baking paper and fill with baking beans. Bake the tartlets for 10 minutes, remove the paper and beans and cook for a few more minutes until the pastry is crisp and golden. Set aside to cool.

Make the ganache. Place the chocolate in a small bowl. Heat the cream and mint in a saucepan until it just reaches the boil. Immediately pour the cream over the chocolate, stirring until melted. Then add the butter and stir until melted and smooth. Chill for about 1 hour. Unmould the pastry cases and spoon in the ganache, spread flat. Remove the pears from their liquid, slice in half lengthways and then into thin slices. Arrange the slices on top of the tartlets making a rose pattern.