Cut vanilla bean lengthwise and scrape out seeds with a sharp knife and mix vanilla bean seeds, vanilla bean pod, milk and cream in a saucepan and bring to a boil.
Beat egg yolks and sugar in a bowl until creamy and mix in flour.
Gradually stir hot vanilla cream mixture into egg yolk mixture and return to saucepan. Remove vanilla pod and let boil over low heat and stir constantly.
Pour custard through a sieve and let cool. Sprinkle custard surface with a thin layer of sugar to prevent skin from forming.
Thaw puff pastry and roll out and cut out circles, each about 12 cm (approximately 5 inches) diameter.
Line buttered ramekins with pastry and fill with cooled custard. Bake in preheated oven at 225°C (approximately 425°F) for about 25-30 minutes. Remove from oven and let cool for about 10 minutes and remove from ramekins and allow to cool completely.
In a saucepan, melt sugar and honey in a pan over low heat and let cool a little and stir in pecans. Spread nut mixture on tarts and let cool completely. Dust edges with powdered sugar and serve cold.