In a large bowl (or a robot), mix all the ingredients of the pastry until it’s homogeneous. Form a ball of pastry. Wrap the dough in clingfilm and refrigerate for at least 2 hours.
Remove the dough from the fridge,. On a surface lightly dusted with flour or on parchment paper, roll the pastry out to 0,3cm-1/8 inch. Place in the greased and floured tart mold.
Preheat the oven to 180°C/350°F.
Cut the chocolate into small chunks. Place in a large bowl. In a saucepan, boil the almond milk and almond butter. Pour the hot liquid on the chocolate chunks. Mix it gently and quickly with a spatula. Pour the chocolate ganache on the tart. Refridgerate.
Mix together all the ingredients of the almond cream. Pour on the tart and spread gently to cover the chocolate ganache.
Peal the pears and remove the seeds. Cut in half and then slice finely. Dispose the pears on top of the almond cream and sprinkle sliced almonds.
Cook the tart for 30 minutes. Leave to cool before eating.