First, make the crust. Combine the flour, sugar, and salt in a large bowl. Using a pastry blender, cut in the butter until it resembles coarse sand.

Make a well in the middle of the pastry, and pour in the ice water and egg yolk; work it in with your hands until no longer overly wet and sticky.

Preheat the oven to 350F.

Divide the dough into 6 equal parts, and using a well-floured rolling pin, roll each out to a rough circle, being sure not to roll them out too thin. Place each circle in a small tart pan.

Cover each tart with foil, pressing into the bottom and sides, and fill each with pie weights or dry beans.

Bake for 15-20 minutes, then remove the foil/weights, and bake for 5 more minutes.

While the crust bakes, prepare the filling.

Heat the cream and milk in a medium nonstick saucepan over medium heat, until bubbles start to form around the edges. Remove from heat, and add the chocolate, stirring until melted and smooth.

In a separate small bowl, beat the egg and salt well, then add a little at a time, whisking vigorously until incorporated.

Wash, peel, and slice the pears thinly. If they are not ripe enough to be very soft, you can microwave them 30 seconds at a time until they become softer... they do not bake in the oven long enough to cook all the way through.

When the crusts are ready, remove from the oven and turn the oven temperature down to 325F.

Spoon a bit of the chocolate filling in each tart, then top each with half a sliced pear. Spoon in more filling around the pear, sprinkle the surface of the pear with the sugar, then return to the oven for 10-15 more minutes.

If you want to caramelize the pears more, broil the tarts for the last 30 seconds or so of cooking.

Let cool slightly then enjoy!