Preheat oven to 350 degrees. Place walnuts and chopped dates in food processor and process until finely ground. Press the dough into tartlet pans or 1 regular sized tart pan. Place tartlet pans on a cookie sheet and bake in the oven for 10 minutes. Remove and let cool.

Toss the pear slices in a bowl with the cinnamon and lemon juice. Set aside.

Combine the butter and chocolate in a small saucepan over low heat, stirring until completely melted. Stir in the milk, almond, and salt. Set aside.

Combine the egg, egg yolk, sugar, flour, and cocoa powder in the food processor or mixer bowl and process for 2 minutes. Pour in the milk and chocolate mixture and continue to process until smooth and completely incorporated.

Pour mixture so that it reaches the top of the crust then arrange sliced pears on top (depending on the size of your pears, you may have some custard leftover). Bake for 25 minutes at 350 degrees, or until filling is set and crust is slightly golden. Let cool completely before serving.