Line a 6 x 3 inch springform pan with parchment paper by cutting a circle for the bottom and a ring sheet for the sides. Use oil spray to attach the parchment paper to the pan. Cut the puff pastry into a 6 inch circle. Use the pan to help visualize the dimensions. Also cut 2 strips of 3 inch wide pastry for the side crust. You may need 2 strips + some more dough to line the sides of the pan.
Line the sides of the pan with the pastry strips first and use fingers to gently “glue” the pieces of pastry together. You can use a bit of water to “glue” the pieces. Once the pastry sides are in the pan, put the circular pastry piece in and “glue” the edges together by gently pressing the pieces of pastry together. Freeze the pastry for 20 min.
Preheat oven to 430 F. Take the pastry out from the freezer and gently poke holes on the base crust with a fork. Place a piece of parchment paper over the entire pastry and put baking weights in the parchment paper. Blind bake the crust for 20-25 min at 430 F. Remove the parchment paper and the weights and bake an additional 5 min. The puff pastry will puff up, don’t worry it will collapse once out of the oven. Remove the pan from oven and cool at room temperature.
Take the custard out from the fridge and whisk to un-clump it. Pour the custard filling into the crust and smoothe out the top of the custard. Use a pastry brush to brush on the yolk wash and bake at 390 F for 55-60 minutes, rotating the pan 180 degrees at the 30 min. mark. If the top and the pastry are browning too fast, place a foil over the top.
Once baked, immediately remove the tart from the oven and cool at room temperature for 3 hours. Refrigerate for an additional 4-6 hours for a firm custard. Refrigerate 2 hours for a jiggly, softer custard. Remove from fridge and enjoy!
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