Preheat oven to 425F

1. Coat the tart pans with non-stick spray. Cut a square out of the puff pastry and press into the tart pan, be sure there’s no extra hanging over the edge of the pan. Place a square of parchment paper or aluminum foil on top of the pastry dough. Pour dry beans or pie weights into each pan lined with paper/foil and bake 8-10 minutes. This called blind baking or pre-baking.

2. Slice open the vanilla bean and scrape out the black seeds. Vanilla pods can be pricy so this step is optional but it will add an authentic vanilla flavor to the dessert.

3. Make the vanilla pudding according to the package but only use half the amount of the milk that’s called for, this will yield a thick pudding that will hold up in the oven. Add in the vanilla seeds and extract while stirring in the milk.

4. Once the pastry shells have baked and cooled, spoon in the vanilla pudding.

5. Slice the pears thin, and spread out in a pretty fan.

6. Place the tarts back into the oven for another 5-8 minutes.

7. Optional garnish – dust with powdered sugar, cinnamon and vanilla ice cream.