slightly thickened. Gradually stir one-fourth hot pudding mixture into eggs; return egg mixture to saucepan, stirring constantly. Continue to cook 1 to 2 minutes. Stir in vanilla. Pour pudding mixture into pre-baked crust. Place pears, cut-side down, on cutting surface. Cut thin lengthwise slits in each pear, one-third down from stem end. Fan pears over pudding mixture. Reduce oven temperature to 180ºC .; bake 30 minutes or until pudding is set. Remove from oven; sprinkle with 1 tablespoon sugar. Place tart in oven about 4 to 13 cm from heat source, broil 1 to 2 minutes or until top is browned. Cool before serving. Tart can be made ahead, if desired.