With the rack in the middle position, preheat the oven to 200 °C (400 °F).
In a bowl, combine the flour and salt. Set aside.
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.
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.
Bake for about 15 minutes or until the crust begins to brown. Let cool completely.
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.
Pour into the crust. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Vanilla Poached Pears
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.
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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.