Method
For the pastry, sift the flour and salt into a bowl. Add the sugar and butter. Cut in with a pastry blender until the mixture resembles coarse bread crumbs. Stir in the egg yolk and lemon juice until the mixture forms a ball.
Preheat the oven to 200ºC. On a lightly floured surface, roll out the pastry to 3mm thick. Transfer the pastry to a 10 inch tart dish and trim.
Sprinkle the pastry case with the grated chocolate.
Peel, half and core the pears. Cut in thin slices crossways, then fan out slightly.
Transfer the pear halves to the tart with the help of a metal spatula and arrange on top of the chocolate like spokes of a wheel.
Whisk together the egg and egg yolk, cream and vanilla. Ladle over the pears and sprinkle with sugar.
Bake for 10 minutes then reduce the heat to 180ºC and cook until the custard is set and the pears begin to caramelize, for about 20 minutes more.
Serve warm with vanilla ice cream.