Line a 24cm flan/tart dish with the shortcrust pastry sheets. Prick with a fork then put into the freezer for 20 minutes to stop the pastry rising during baking.
Bake the pastry shell for ten minutes then set to one side.
Reduce the oven temperature to 170 degrees C.
Melt the chocolate in a bowl over a saucepan of water. Do not let the bowl touch the water or allow the water to boil as the chocolate will burn. Keep stirring to an absolute minimum or the chocolate will separate.
In a separate bowl mix the almonds, eggs, butter and sugar. Pour in the warm melted chocolate and stir.
Pour the chocolate mixture into the pastry case.
Arrange the pears on the chocolate filling pushing them into the mixture.
Bake the tart for 35 to 45 minutes until the pastry is golden and the mixture is firm.