Crème Brûlée Tart

Sweet pastry
Beat the butter in a mixing bowl or stand mixer until soft.
Add the icing sugar and ground almonds and mix.
Add the egg and salt and mix until smooth.
Add the flour and mix briefly, then place the dough in cellophane for at least an hour in the refrigerator

Take the dough out of the fridge and roll it out on a floured work surface.
Roll your dough onto your rolling pin and lay it over your perforated tart ring,
Press the dough against the edges of the ring with your finger to form a right angle and slightly raise the edges with your thumb and forefinger,
Leave your dough in the refrigerator for at least an hour or ideally overnight,
Bake your tart base in a preheated oven at 160 °C for 15 minutes

Crème brulée
Pour the cream and milk into a saucepan.
Split the vanilla pod in two and remove the seeds with a knife.
Heat the milk-cream mixture with the vanilla pod and seeds, with a sheet of cellophane on top of the saucepan.
Remove the mixture from the heat and leave to infuse for 30 minutes.
Meanwhile, beat together the egg yolks and sugar.
After infusing for 30 minutes, reheat the  milk-cream mixture for 1 minute then pour in the egg-sugar mixture and mix.
Pour the cream onto the tart base and bake for 50 minutes at 150 °C.

Leave the tart to cool, then sprinkle with brown sugar and use a blowtorch to create a glaze.