Difficulty: [usr 2]
Peel the pears, halve them, remove the cores and seeds, then cut each half into thirds. Macerate the pear pieces for 1 hour in the juice of 1 orange.
In a bowl, whisk 2 egg yolks and 1 whole egg with the sugar until smooth. Incorporate the cocoa powder, ground almonds, and whipping cream to form a silky custard.
Preheat the oven to 210°C (thermostat 7).
Roll out the shortcrust pastry and line a buttered tart pan. Arrange the well-drained pear pieces on the base. Bake for 10 minutes.
Remove from the oven and pour the cocoa custard over the pears. Return to the oven for 30 minutes. If the top browns too quickly, cover with lightly buttered aluminum foil.
Turn off the oven and let the tart rest inside for 5 minutes. Unmold and serve warm or chilled for the best flavor.
