Grease your tart tin with butter and line with Paneton's chocolate pastry, place in the fridge to rest for 30 minutes.
Place your peeled, cored and halved pears into a pot with water and gentle poach until tender. Remove from liquid to cool before slicing.
Blind bake the chocolate tart case for 10 minutes.
Prepare your chocolate frangipani mix buy creaming butter and icing sugar until fluffy, add egg and mix well. Add almond meal, flour, cocoa powder and vanilla and gently combine.
Spread frangipane mix over tart base, arrange pears on top and sprinkle with almond slices. Bake for 30 minutes or until frangipane has just set. Allow to cool before cutting.
