Line a pie pan with the shortcrust pastry.
Melt the chocolate in a bain-marie with the milk. Off the heat, add half the fresh cream and mix. Pour over shortcrust pastry.
Peel and cut the pears in half, placing them on top of the mixture. Or cut them into thin strips if they are barely ripe.
Mix the eggs, the sugar and the rest of the fresh cream, and pour it over the pears. Slivered almonds can be added.
Put in the oven for 30 mins at Th.° 6 (180°).
Remove from the oven and decorate with chocolate chips which will melt a little.