In a large bowl, combine the flour, sugar and salt, whisking it together.
Add in the cold butter pieces and use a fork or a pastry blender to cut the butter into the flour until small bits and pieces remain. This will take a few minutes, then create a well in the center.
Whisk together the egg yolk and ice cream. Pour it into the well in the center and mixture the dough together. You want it to just come together and stick. Form it into a ball with your hands. Wrap it in plastic wrap and refrigerate for about 30 minutes.
Preheat the oven to 350 degrees F.
After 30 minutes, roll out the dough on a floured surface. Place it in a 9-inch tart pan that has a removable bottom. Press the dough into the bottom and the sides of the tart pan evenly. Cover the dough with foil and place either dry beans or pie weights on top of the crust to bake it. Bake it for 30 minutes or until it’s a light golden brown. Remove the tart pan, remove the foil and weights and let it cool.
To make the filling, place the chopped chocolate in a bowl. Heat the cream and milk in a saucepan over medium-low heat just until the edges begin to bubbly. Pour the cream overtop of the chocolate and let it sit for 2 to 3 minutes. Stir until a smooth chocolate ganache forms. This will take a few minutes! Stir in the sugar, salt and vanilla extract. Stir in the beaten eggs.
Pour the filling into the tart crust. Place the thinly sliced pears over top of the chocolate in a decorative wheel. Bake the tart for 20 to 30 minutes, until the top is set and it’s no longer jiggling in the center. Remove the tart and let it cool completely before serving. You can also stick it in the fridge overnight!
Right before serving, dust the tart with cocoa powder. This tart is RICH, so you can certainly slice it into small servings.