Method Prep:40min › Cook:20min › Extra time:1hr › Ready in:2hr
Make the pastry
Place the flour and the butter in a food processor and pulse for a few seconds until the flour absorbs the butter. You'll notice it's ready when the flour becomes yellowish.
Transfer into a bowl and add sugar, baking powder, egg and egg yolk. Mix with a silicone spatula and then with your hands a few seconds, just enough to make a sticky ball. Wrap in cling film and refrigerate for 1 hour at least (or up to 2 days).
Make the filling
Peel and core the pears, then slice thinly. Place in a bowl and add lemon juice and 1 tablespoon of sugar. Stir and set aside.
Melt the chocolate with the cream in a double boiler. Once melted, set aside.
Heat 200ml of milk until lukewarm. In a bowl beat the egg yolks with sugar until pale and fluffy. Add the flour and the warm milk, stirring with a whisk to prevent lumps.
Transfer to a saucepan over medium-low heat and add the chocolate mixture. Cook and stir until the mixture starts thickening and has the consistency of a silky cream. Cover with cling film and set aside.
Melt the butter in a small pan and add the remaining 1 tablespoon of sugar and the pears and their juices. Cook and stir gently over low heat for 10 to 15 minutes or until the pears become soft and a syrup forms.
Assemble and bake
Preheat the oven to a 180 C / Gas 4. Pick one 25cm or two 18cm heart shaped tart tins. Cut out some parchment to line the bottom of the tins, then run under the tap to moisten and squeeze well.
Transfer the pastry to the parchment heart, flatten with your hands and top with a sheet of parchment. With a rolling pin, roll out to 5mm thick with the heart at the centre. Transfer to the tin, ensuring the heart fits in the bottom of the tin. Prick the bottom with a fork and trim the edges. Cover with the second sheet of parchment or with aluminium foil and pour in some raw beans or some pie weights. (If making 2 tarts, repeat with remaining pastry.)
Bake in the preheated oven for 15 minutes. Remove the beans or the pie weight and return to the oven to bake for 5 to 7 minutes longer. Let cool.
Remove the pastry from the tins and peel off the parchment from the bottom and transfer to a serving plate. Pour the syrup from the pears into the pastry case, then top with the chocolate cream. Add the pears on top and let them sink into the cream. Refrigerate for a couple of hours before serving.