Place the flour, salt and butter in the bowl of a food processor with the flat whisk attached and mix until the flour looks yellow. Gradually add the cold water until the dough comes together. Remove from the bowl and press together to form a ball. Wrap with cling film and refrigerate for at least 30 minutes.
Heat the oven to 180°C. On a floured surface, flatten the dough using a rolling pin. Place the dough over a tart dish and roll it out, pressing lightly on the edges. Cover with parchment paper and place some raw beans or chickpeas to weigh it down. Bake for 20 to 25 minutes.
Meanwhile, place the cream and vanilla bean, open in half, in a medium saucepan and bring to a simmer. Place the sugar and the eggs in a medium bowl and whisk together until the sugar is dissolved. Remove the vanilla bean from the cream and gradually, pour the cream over the egg mixture, whisking continuously.
When the base of the tart is cooked and slightly cooled down, pour the egg mixture. Lower the temperature of the oven to 160°C and bake the tart for 20 minutes.
When the tart is cooked, sprinkle with the remaining sugar. Using a blowtorch, broil the sugar until it caramelises. Serve immediately!