Preheat oven to 180⁰C, gas mark 4 and grease a 20cm deep fluted flan tin.
Roll out the pastry on a floured surface and line the tin. Place onto a baking sheet.
In a bowl, beat together the eggs, butter, sugar, almonds and cocoa until fluffy, add the melted chocolate and mix well. Spoon the mixture into the pastry case, level the top and top with the pear halves.
Bake for 40-45 minutes until risen and just set. Serve warm or cold.
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