[usr 2]
Drain the pears and cut them into strips without completely detaching them.
Preheat the oven to th. 7 (210°C). Roll out the dough, line a 25cm diameter pie pan with it and prick it with a few strokes of a fork. Line the bottom with parchment paper, add dried vegetables, put in the oven for 15 minutes.
Break the chocolate into small pieces in a saucepan, add the cream and melt over low heat.
Break the egg into a bowl, add the sachet of vanilla sugar and the cardamom, whisk the mixture. When the chocolate is melted, remove the pan from the heat, stir, incorporating the beaten egg.
When the pie shell is cooked, remove the dried vegetables and the parchment paper
Pour the chocolate mixture over the dough, smooth the top and lay the pear halves on it, press lightly so that they open like a fan, then lower the oven to th. 5 (150°C) and return the tart to the oven for another 20 minutes.
Remove from the oven, let cool, unmold and sprinkle with icing sugar.
Serve
