In the bowl of a stand mixer, fitted with paddle attachment, place butter, icing sugar, vanilla and salt.
Mix until you get a smooth and creamy mixture.
Low the speed and add the egg, then almond meal.
Add sifted flour and mix until well incorporated.
Shape the dough into a ball, flatten into a disc, cover with cling film and refrigerate for at least 1 hour.
Heat fan oven at 320F - 160°C.
Roll the dough 3 mm thick.
Butter 6 small tarts (2.75 inches - 7 cm) pastry rings and gently ease the dough into the rings, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Refrigerate for 15 minutes, then bake for 20/22 minutes, then let cool on a wire rack.
(You can freeze leftovers short crust pastry).
Heat heavy cream and make an infusion with vanilla seeds and finely ground Tonka beans, for about 20 minutes.
Heat heavy cream once again, sift, then pour over melted chocolate and melted gelatin sheets in 3 batches.
Blend the mixture with a hand blender.
Cover with cling film, then refrigerate for about 12 hours (you can halve the quantity).
With sugar, make a dry caramel.
Remove it from the heat and add in your boiling water.
Peel and core whole pears, leaving the petiole.
Place the prepared pears into the caramel syrup, and cook on a low heat for about 25/30 minutes.
Pears have to be cooked and soft but solid.
Drain well the pears from the syrup, place them on a baking sheet with paper towels and place in the fridge for at least 1 hour.
In a saucepan, heat heavy cream, milk, 25 g glucose syrup, vanilla seeds and salt.
In another saucepan, make a caramel with remaining glucose syrup (100 g) and sugar.
Remove it from the heat and add in boiling mixture.
Bring the mixture to 220F - 105°C, and sift through a fine strainer.
When the caramel reaches 160F - 70°C, add diced butter and blend with a hand blender until smooth.
Reserve to assemble (You can halve the quantity).
n a small saucepan, make a blond caramel with water and sugar.
Pour the prepared caramel on a silpat and let cool.
Cut into pieces and place in a hand blender to prepare a caramel powder.
Sift the powder and sprinkle on a silpat and with a cookies cutter shape some rings.
Bake at 355F - 180°C for 3 minutes.
Let cool and set aside to assemble.
Whip the vanilla and Tonka ganache (do not over whip).
Spread a thin layer of caramel sauce into the tart shells.
Fill the tarts with the whipped ganache.
Inside the pears, place some caramel sauce and a little of ganache.
Place the poached pears in the middle of the tarts, sprinkle with chopped toasted almonds, then brush the pears with neutral glaze.
Just a few seconds before serving, garnish with opaline rings and gold leaves on the pears petiole.