1 unbaked pastry crust – here’s my recipe (storebought pie dough or your favorite recipe works, too)
Roll out the pastry dough and place it into your tart pan.
Slice the pears. Arrange one layer of the pears in the bottom of the tart pan so that the bottom of the crust is no longer showing. Sprinkle the pecans and chocolate chips over the first layer of pears. Cover the pecans and chocolate with the remaining pears and place the tart into the fridge to chill while you make the port filling.
Preheat the oven to 375 degrees.
Place the port, sugar, tapioca starch, cinnamon, cloves, allspice, and nutmeg into a medium saucepan over medium heat. Whisk well. Bring the mixture to a boil, and reduce it to simmer, allowing it to thicken. Stir this often. When the mixture thickens, after about 8-10 minutes, remove the tart pan from the refrigerator.
Pour the port filling over the pears, and place the tart in the oven for 50-60 minutes. The tart is done when the crust is golden and the mixture is bubbling. Allow the tart to cool on a wire rack before popping it out of the tart pan and serving. If you want, drizzle the final product with a bit of melted chocolate for maximum enjoyment.