Preparing the Tart Shell:

In a large mixing bowl, whisk together the flour and sugar.

Add the chilled butter cubes and use a pastry blender or your fingers to mix until the texture resembles coarse crumbs.

Whisk the egg yolk with ice water and drizzle over the flour mixture. Mix gently until the dough comes together.

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom.

Press the dough into the pan, trim any excess, and prick the base with a fork. Chill for another 15 minutes.

Preheat your oven to 350°F (180°C). Line the tart shell with parchment paper and fill it with baking weights or rice.

Bake for 15 minutes, remove weights, and bake for an additional 10 minutes until golden brown. Let it cool completely.

Making the Lemon Custard Filling:

Preheat your oven to 300°F (150°C).

In a medium saucepan, heat heavy cream over medium heat until just below boiling. Remove from heat and set aside.

In a mixing bowl, whisk together egg yolks, sugar, lemon zest, and vanilla extract until smooth.

Gradually pour in the warm cream while whisking continuously to temper the eggs.

Stir in fresh lemon juice until fully combined.

Strain the mixture through a fine mesh sieve to remove any lumps or zest.

Assembling and Baking:

Pour the lemon custard filling into the cooled tart shell.

Place the tart on a baking sheet and bake for 30–35 minutes or until the custard is set but slightly wobbly in the center.

Remove from oven and let cool to room temperature before refrigerating for at least two hours.

Creating the Brûlée Topping:

Just before serving, sprinkle an even layer of granulated sugar over the surface of the tart.

Use a kitchen torch to caramelize the sugar until golden brown and crisp.

Allow the topping to cool for a minute before slicing and serving.