1. Preheat oven to 150°.  Make the pastry and use to line the flan tin bringing it well up the sides.  Cover completely with tin foil ad bake blind for 20 mins at 150°.
2. Remove from the oven and set aside.
   
3. Preheat oven to 180°. Prepare the filling by first setting the milk to boil in a pan.  Mix the cornflour and sugar well in a large bowl, then add the eggs and beat till smooth. 
   
4. As soon as the milk boils, pour a ¼ of it onto the egg mixture beating with a whisk to prevent lumps forming.  Whisk in the remaining milk and return to the pan.  Cook for a further 2 mins over a moderate heat whisking all the time.  Add the orange-flower water.
   
5. Fill the pastry shell with the mixture and bake for 35-40 minutes.  The tart is cooked when it is golden.  The filling will puff up in the oven ; this is normal and nothing to worry about.
   
6. Leave to cool in the tin.
7. Bon appétit!
   

Variation: replace the large tin by 10 small ones or circles of pastry6.5X4cm.
This tart will keep 24 hours in the fridge.