Ingredients

For the tart shell:
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, cold and cut into small cubes
1 egg yolk
1–2 tablespoons ice water

For the custard filling:
1 1/2 cups heavy cream
1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
5 large egg yolks
1/3 cup granulated sugar

For the caramelized sugar top:
2–3 tablespoons granulated sugar

Directions
In a food processor, pulse the flour, powdered sugar, and cold butter cubes until the mixture looks like coarse crumbs. Add the egg yolk and pulse again. Gradually add ice water, one tablespoon at a time, until the dough comes together. Shape into a disc, wrap in plastic wrap, and chill for 30 minutes.

Preheat your oven to 350°F (180°C). Roll out the chilled dough on a lightly floured surface and press it into a tart pan with a removable bottom. Prick the base with a fork, line it with parchment paper, and fill it with pie weights. Bake for 15 minutes, then remove the weights and parchment, and bake for another 10-12 minutes, or until golden. Let the shell cool completely.

In a saucepan, heat the heavy cream and vanilla bean (or extract) over medium heat until just simmering. Remove from heat and let steep for 10 minutes. In a separate bowl, whisk the egg yolks and sugar together until pale. Gradually whisk the warm cream into the yolk mixture, discarding the vanilla bean.

Preheat the oven to 300°F (150°C). Strain the custard mixture into the cooled tart shell to remove any lumps. Bake the tart for 35-40 minutes, or until the custard is just set but still slightly wobbly in the center. Let cool to room temperature, then refrigerate for at least 2 hours.

Before serving, sprinkle an even layer of granulated sugar over the surface of the chilled tart. Using a kitchen blowtorch, caramelize the sugar by moving the flame in a circular motion until golden and bubbly. Allow the sugar to harden for a few minutes before slicing and serving.