Technical Stages :

• Roll out the shortcrust pastry andline a tart mold with this pastry.
• Cover the bottom with parchment paper and aluminium baking stones to prebake the tart shell.
• Prebake for about 10 minutes in oven preheated to 190°C.
• When finished, remove the parchment paper and the baking stones.
• Peel, split in half and seed the pears.
• Cover them with the juice of a lemon so that they will not brown.
• Drain them.
• Keep the juice of the lemon, add sugar, 2 tablespoons of almond powder, 1 egg yolk and 1 pinch of salt.
• Mix well.
• Beat the 2 egg whites very firm.
• Delicately add them to the dough that was previousely obtained.
• Sprinkle the bottom of the pie shell with the remaining almond powder.
• Garnish the shell with the mixture.
• Place nicely the halved pears.
• Bake in hot oven for 20 to 25 minutes.
• Meanwhile, heat the crème on very low heat.
• Add the chocolate cut in pieces and mix well to obtain a smooth mixture.
• When baked, remove the tart from the oven.
• Coat the surface of the tart with this chocolate sauce.