Loire Valley Pear and Chocolate Tart - PUBLISHED

1 - Tried leaving the pears whole, but the baked custard is not so attractive to my eye. I think the whole pear works fine, it's just the expanse of custard. NEXT - how else could I cut the pear to have it look nice and avoid the thin slicing hell with super ripe pears?
2 - I think this one graduates to La Mouffette. I've made it multiple times, all to good reviews. I've resolved the slicing of the pears and I'm happy with the result.

Part 1 - the pie crust

1 cup flour

1/4 teaspoon salt

1 tablespoon sugar

1/2 cup butter, cut into pieces

1 egg yolk

1 Tbsp. + cold water

1. Follow the instructions for the Cookie Pie Crust, but substitute the vanilla for 1 egg yolk and be careful about the amount of water you add to avoid having a wet dough. 
2. Put the crust to chill for at least 15 minutes.

Part 2 - the filling

4 oz 70% dark chocolate, chopped fine

3-4 pears cut in half, peeled and cored

1 egg

1 egg yolk

1/2 heavy cream

1 tsp vanilla

1. Preheat oven to 400F.
2. After chilling the crust, sprinkle in the chopped chocolate, and arrange the pear halves, cut-side down, to fill the crust as completely as possible, most easily accomplished if arranged in an attractive flower pattern.
3. In a small bowl whisk together the egg, yolk, cream and vanilla to make a simple custard.
4. Pour the custard over the pears so that the have all been touched by the custard - this will help them brown nicely. This is most easily accomplished if you use a spoon to ladle the custard over the pear halves.
5. Bake for 10 minutes, then turn down the heat to 350F and cook an additional 25-30 minutes.
6. If the pears have not caramelized, put under the broiler until they do.