Put all the ingredients for the dough, except the water, in a food processor and blend until powdery. Add the water and briefly blend until a ball almost forms.
Push everything together into a ball. Flatten it and wrap it in cling film. Let it set in the refrigerator for 30 minutes.
Meanwhile, heat the milk with the scraped vanilla pod and the seeds. Let it cool slightly, scrape the vanilla pod again along the edge of the pan to capture all the aromas, and stir in 40 grams of sugar. Beat the egg and the yolks together and add them along with the cream. Add a pinch of salt and mix everything well. Set aside (not in the refrigerator).
Preheat the oven to 185 °C.
Roll out the dough between two sheets of baking paper into an even round dough about 2 to 3 millimeters thick. Place baking paper on the bottom of the pan. Pour the dough on top and press it well into the edges. Place baking paper over it. Pour in baking beads or dry beans. Bake for 25-30 minutes in the oven at 185 °C. Lift the baking paper slightly and check. The dough should not be raw in the middle anymore.
Remove from the oven, lower the temperature to 150 °C.
Remove the baking beans and the top baking paper. Stir the milk mixture again and pour it into the baking pan. Place on a baking sheet and put in the oven.
Bake now for 30-35 minutes. When you gently shake it, it should still look a bit like pudding but not liquid; it will set further in the refrigerator. Let it cool, cover with plastic wrap, and place the tart in the refrigerator for at least 4 hours (but it can also be overnight).
Remove the plastic wrap. Sprinkle the other half of the sugar on the tart and rotate it so that the sugar lights up evenly. Caramelize with a blowtorch. Stay away from the edge with the torch so you don't burn it.
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