Method:
1 Preheat the oven to 200°C fan-forced.
2 Combine cream and vanilla paste in a saucepan and bring to the boil.
3 Whisk egg yolks and caster sugar in a medium bowl until combined, gradually add hot cream whisking continuously, when half the cream is incorporated, return egg yolk mixture to the saucepan with remaining cream and stir over low heat for 6-8 minutes or until mixture coats the back of a spoon.
4 Heat extra caster sugar in a small frying pan over medium heat until sugar has dissolved and caramelised, arrange the pear slices, slightly overlapping, over the caramel and top the pear with a circle of pastry.
5 Transfer pan to the oven to cook for 6-8 minutes until pastry in golden.
6 Invert tart onto a serving plate and drizzle with custard to serve.