Prepare all ingredients:

cremer the egg yolks along with sugar.

Break the chocolate in very small pieces and melt in a bain-marie or microwave.

Pour the melted chocolate on the creamed yolks and sugar.

Add the thick crème fraîche...

...and mix well. Leave to cool at room temperature.

Line a tart mold with the shortcrust pastry. Leave the pastry overflow the edges of the mold.

Sprinkle the almond powder on the bottom of the mold.

Peel, cut in half and seed the pears.

Spread half of the chocolate cream on the almond powder in the bottom of the mold.

Line the pears, head towards the center.

Cover with the rest of the chocolate cream.

Roll out a disk of flaky pastry to the diameter of the mold.

Place in the center of the mold on the tart garnish.

Glaze the surface using egg yolk...

...and fold back the sides of the lower flaky pastry.

Glaze the sides...

...and sprinkle the surface of the tart with castor sugar.

Bake in hot oven, 180°C for about 30 minutes.

When finished, leave to cool a bit...

...and sprinkle with icing sugar.

Serve warm.