Custard Pie with Japanese Raisins
Thaw the puff pastry. Roll out the puff pastry slightly larger than the tart mold.
For the crust, line the tart mold with the rolled puff pastry and form the edges. Place a parchment paper over the crust and place the dried legumes over. Blind bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 10-15 minutes.
Remove the tart mold from the oven and take out the parchment paper and legumes. Dust the baked crust with icing sugar and let cool down.
For the custard, halve the vanilla bean lengthwise, scrape out the vanilla seeds and mix with the vanilla bean into the milk in a saucepan. Bring to a boil and remove from heat.
Beat the egg yolks with the sugar in a bowl until creamy, and mix in the flour. Pour the warm vanilla milk gradually into the egg yolk cream and stir. Pour the mixture back into the pot, take out the vanilla pod and beat on low heat until the custard thickens, do not cook!
Cool the custard slightly and spread over the crust in the tart mold. Rinse the Japanese raisins, remove the stalks, pat dry and spread over the custard. Let cool completely and serve.