Step 1

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Step 2

In a bowl, combine the flour and salt. Set aside.

Step 3

In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg yolk and vanilla and beat until smooth. At low speed, add the dry ingredients.

Step 4

Spread the mixture evenly into a 23-cm (9-inch) round and 2.5-cm (1-inch) high tart pan with a removable bottom. Press firmly onto the bottom and sides of the pan. With a fork, prick the bottom of the dough. Refrigerate for 30 minutes.

Step 5

Bake for about 15 minutes or until the crust begins to brown. Let cool completely.

Step 6

Meanwhile, in a saucepan, combine the sugar and cornstarch. Add the eggs and stir with a whisk until smooth. Stir in the milk and vanilla. Bring to a boil, stirring constantly. Remove the pan from the heat and add the cream cheese. Stir until smooth and creamy.

Step 7

Pour into the crust. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Step 8

With a sharp knife, split the vanilla bean in half lengthwise and remove the seeds. Place the vanilla seeds and pod in a saucepan and add the remaining ingredients.

Step 9

Bring to a boil and simmer for 5 to 15 minutes, depending on the ripeness of the pears, or until tender. Let cool and refrigerate. Serve the tart with drained poached pears.