Pear vanilla pie with chocolate cream and candied chestnut ice cream

Heat the single cream with the vanilla until it boils.

Beat the egg yolks with the sugar, then add the flour and pour the cream over it.

Return the cream to the heat and cook until it thickens for 10 minutes.

Book cool. Bake the small tarts in the oven at 180°C for 10-15 minutes.

Place the vanilla cream at the bottom of the cooled tarts, place thin slices of pear on top and arrange the chocolate cream, marrons glacés using a piping bag.