Pear Tart with Chocolate Pecan Crust

Gluten and almost dairy-free, this pear pie/tart came out quite well and was enjoyed by the whole extended family. It was especially delicious when eaten with vanilla ice cream. The nuts and chocolate coupled with ice cream was reminiscent of a classy sundae.

For Crust:
3 bars good-quality dark chocolate
1.5 cups pecans
Chop, then process in a food processor into a crumb-like mixture.

1 egg
2 tbsp softened butter
Mix these two together and add to the chocolate pecan mixture.

For Filling:
3 ripe anjou pears
Simply cut the pears in half and then cut long ways into thin slices.

Pat most of the crust mixture into a pir plate, leaving some aside for filling in between pear layers.
Layer pears circularly over crust. Sprinkle some crust mixture over pears. Make four layers like this.

Bake at 350 for 20 minutes.
Let cool for a few hours or overnight before enjoying!