A flan tart is a classic dessert. It is simple and traditional, and wonderful just a little warm. Enjoyed by kids of all ages.
Preheat the oven to 400 degrees.
Use the bottom of an individual tart pan to trace 2 circles in the puff pastry the size of the tart pan. Press the dough into the pans and score the bottoms. Divide the pastry cream evenly between the tart shells. Bake for 30-35 minutes, or until the tops are golden brown. Cool for 15 minutes, remove the tarts from the pans, and cool for another 15 minutes.
In a medium saucepan on low heat, warm the milk. Add the vanilla and 1/2 the sugar, whisking gently constantly. Maintain at a simmer.
In a large bowl, combine the egg yolks and the rest of the sugar and mix well. Add the flour in 3 parts, whisking well after each addition. Add about 1/3 cup of the hot milk to the egg mixture and whisk. Transfer the egg mixture back to the saucepan and raise the heat to medium. Bring to a gentle boil, whisking, and cook for about 2 minutes. Remove from the heat. Use right away or let cool and store, covered, in the refrigerator for up to 3 days.