Set the oven to broil and line a baking sheet with parchment paper.
Cut 2 of the pears into ½" cubes and slice the remaining one into ¼" thick slices. (Note that the slices will be used solely as garnish, making them totally optional)
Lay the pears onto the prepared baking sheet, drizzle them with a little bit of olive oil and sprinkle lightly with cardamom and cinnamon.
Place under the broiler and cook until they start to take a nice golden color. Flip the slices over and toss the dices around. Drizzle a little bit more olive oil and dust once again with cardamom and cinnamon.
Return to the oven and cook until this side also turns a nice, slightly golden color. Remove from the oven and allow to cool completely.
Pie Crust
Set your oven to 375F
Add all the ingredients to your food processor and process on pulse until well incorporated.
Place the empty shells in the oven and cook for 18-20 minutes, or until nice and golden. Remove from oven and allow to cool for 15-20 minutes.
Chocolate Filling
While the shells are cooling, add all the ingredients of the filling to the bowl of your food processor and process until smooth and well incorporated, about 3-4 minutes.
Try not to eat it all right then and there!
Assembly
Cover the bottom of each empty pie shell with dices of caramelized pear. Spoon a few tablespoons of chocolate filling on top and spread to smooth as best as you possibly can.
Dust the tartlets with dark cocoa powder and decorate with half slices of caramelized pears, if desired.
Refrigerate for 4-6 hours before serving.
These tartlets will keep for 4-5 days in the refrigerator.