Chocolate, Almond, Pear Tart (GF)

I had bought some Bosc pears (not quite fully ripe), and couldn't find my tart pan, so I made this recipe.

1 stick unsalted butter
140g almond meal
5g glutinous rice flour
70g sugar
3 large eggs
83g cocoa powder
1/2 tsp salt
1/4 tsp almond extract
1/4 tsp chocolate extract
2 Bosc pears

The original recipe said to combine the butter eggs, cocoa, and almonds in a food processor. Instead, I creamed the butter and sugar together before adding eggs. I doubled the recipe, which meant that 6 eggs needed to be added, and by egg number 4, I couldn't get the mixture to quite come together (without flinging bits of butter and raw egg throughout the kitchen). The batter was very thick, almost cookie-like, and it took a lot of wrangling to spread it throughout the pan (9x13 lined with parchment,  for a doubled recipe).

I'm not at all happy with the result, it will be going in the bin. Perhaps it's the glutinous rice flour I added, but the cake bit has rather a grainy texture, and it's simply not sweet enough (at all?). I found a very similar recipe which has more than double the sugar (150g). Bosc pears also weren't quite right for this; I was hoping for a juicier, softer baked pear than what I got. One recipe suggests Red Bartletts or Red d'Anjou, while the other used Bartlett.

I'm probably going to want to try baking with pears again, probably with a very similar recipe. So! For next time, no rice flour, increase the sugar, use the right pears, (use more pears?)