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Mix together all the ingredients except the flour until the mixture is smooth. Next add the flour and leave to rest in the refrigerator. Then put 3 mm of the pastry in each tin.
Whisk the egg yolk with the sugar (50 g) and honey. Next whisk the egg white with the sugar (20 g). Mix together and sift the flour and cocoa powder. Then carefully combine the three mixtures. Pour the mixture onto a baking tray, to form a layer approximately 8 mm deep, then bake at 225°C for around 5 minutes.
Bring the milk to the boil with the sugar, vanilla and lemon zest. Add the rice and cook, stirring all the while, for 16 minutes. Cool immediately. Then mix this with the remaining ingredients to make a cream.
Place the genoise in the base of each cake tin. Spread with a thin layer of jam.
Then arrange the poached pears evenly over the whole genoise disc. Pour on the creamed rice to around 5 mm from the edge of the cake, then cover with flaked almonds and dust with icing sugar.
Bake for 50 minutes at 130°C. Reduce the temperature to 180°C for the final ten minutes.
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