Peel the pears and cut it in slim slices. Put it
in terrine, sprinkle it with sugar and add 1/2
lemon juice. Let it stand for 20 minutes.
Prepare 12 cutted round of pastry, put them
in the minis previously buttered, lift up the
edges of the pastry in order to obtain a little
dish where to put the pears mixture. Cover it
with the remaining pastry.
Put the mini at 250° for 20-25 minutes in a
pre-heated oven.
While the pie is baking, prepare the cream
by melting the chocolate chops with milk
and mint syrup.
Add the cream on the top of the minis while
still hot, garnish with raspberry and mint leaf