Pear and chocolate frangipane tart

• 120g dark chocolate, finely chopped

• 40g unsalted butter, cut into 1cm pieces

• 120ml pouring cream

• 2 eggs

• 60g (1/2 cup) almond meal

• 90g caster sugar

• 20g plain flour

• Double cream, to serve

• 150g (1 cup) plain flour

• 100g Dutch cocoa powder

• 125g unsalted butter, chopped, at room temperature

• 90g pure icing sugar

• 30g (1/4 cup) almond meal

• 1 egg

• 1L (4 cups) water

• 200g caster sugar

• 1/2 vanilla bean, split, seeds scraped

• 2 ripe pears (such as williams or beurre bosc), peeled