Savory Summer Tarts

Name: Savory Summer Tarts
Ingredients: 2 1/2 cups all-purpose flour; 2 sticks cold unsalted butter, cut into 1/2-inch pieces; 1/2 teaspoon salt; 5 to 8 tablespoons ice water; 8 haricots verts, trimmed and cut into 1 1/2-inch pieces; 8 grape or cherry tomatoes, halved; 4 (1/4-inch-thick) rounds soft mild goat cheese (from a small log); 2 teaspoons finely chopped chives; 2 tablespoons finely chopped shallot; 1 1/2 tablespoons extra-virgin olive oil, divided; 1/2 cup (1/2-inch) bread cubes; 1/2 cup jumbo lump crabmeat (2 oz), picked over; 1 1/2 teaspoons finely chopped tarragon; 1/4 teaspoon grated lemon zest; 2 pinches cayenne; 2 scallions, thinly sliced; 1/2 tablespoon extra-virgin olive oil; 1/4 cup thawed frozen baby peas; 4 thin slices pancetta; 3/4 cup whole milk; 3/4 cup heavy cream; 3 whole large eggs; 1 large egg yolk; Equipment: 12 (4-inch) flan rings; pie weights or dried beans