Prepare the pastry: In a bowl, combine the flour and sugar and form a well in the centre. Pour melted butter and vanilla in the centre and mix until the mixture resembles breadcrumbs. Add a little water, starting with a teaspoon, and mix by hand until it forms a smooth dough. Form a ball, place it in a slightly floured bowl, place a clean cloth over the bowl and let dough rest at room temperature at least 30 minutes.
Preheat the oven to 180 C / Gas 4.
Roll out the pastry on a floured work surface and line a 23cm tart tin. Poke hole in the base of the pastry case with a fork.
Melt the chocolate with the milk. Stir well, chocolate should remain thick.
Spread the melted chocolate over the bottom of the pastry case. Cover with the cubed pears.
Beat 2 eggs with brown sugar and cream. Pour over pears, then sprinkle almonds generously over top.