Cut chilli in half; combine all the ingredients except pears to a saucepan, big enough to hold pears. Simmer for 5 minutes. Peel pears, halve and core. Add to the wine syrup. Add water if necessary to cover pears. Cut a circle of baking paper slightly larger than the pot and place over the pears. Simmer for 30 minutes or until the pears are cooked. Remove and place on a plate to cool a little. Reduce the red wine syrup until reduced and thick.
In a food processor – process the flour, icing sugar and butter. Add the pistachio nuts and the egg yolk. Pulse to combine.
Add water 1 tablespoon at a time, if needed, to the pastry until it combines as a ball. Chill for 30 minutes. Roll the pastry out to fit a 30cm flan dish or two smaller oblong tart tins.
Melt chocolate and butter in microwave. Add sugar and blend well. Add eggs one at a time. Mix in pistachio nuts and finally flour. Pour into pastry shell. Top with poached pears. Bake at 180 Celsius for 40-50 minutes until the cake is firm to touch. Glaze the top of the pears with 1 cup of the red wine syrup reduced to ¼ cup.