Mix all dry ingredients. Cloves were triturated with a small crystalline sugar in a mortar and added to the mixture. Add the butter, previously softened to room temperature, and crush with your hands. Add one egg yolk and if needed 2-3 tbsp cold water until homogenous dough mixtures. Wind up in foil and let stand in refrigerator for about an hour. Roll out and post at 24 cm form Tartelettes or divided into small Tartalettes. Rising edge to the walls. The dough is spread out across with baking paper and leave in refrigerator for 15-30 minutes. Bake (with paper) for about 10 minutes in the preheated oven to 180C. Remove the paper and bake for another 5 minutes. Meanwhile, prepare the filling: Melt the chocolate in a water bath, add cream and stir well. Add a little Cointreau (or rum) and mix well. One egg mix well with wire, add diced pear (peeled in advance) and the entire mixture is added to chocolate. Mix well and full of tart crust / Tartalettes. Bake for about 20 minutes until the chocolate looks like crusted.