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1
for crust: Combine flour, sugar and salt in processor.
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2
Add butter; cut in using on/off turns until mixture forms coarse crumbs.
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3
Mix yolk and ice water in small bowl.
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4
Add to crumb mixture; process until dough begins to clump together.
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5
Press over bottom and up sides of 9-inch tart pan with removable bottom.
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6
Trim edges.
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7
Pierce crust all over with fork.
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8
Chill 30 minutes.
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9
Preheat oven to 350u00b0F
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10
Line crust with foil.
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11
Fill with dried beans or pie weights.
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12
Bake until crust is set, about 20 minutes.
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13
Remove foil and beans.
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14
Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer.
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15
Transfer crust to rack.
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16
Maintain oven temperature.
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17
for filling: Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl.
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18
Scrape in seeds from vanilla bean; whisk to blend well.
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19
Pour filling into tart shell.
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20
Bake tart until filling is set, about 40 minutes.
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21
Transfer tart to rack and cool.
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22
Refrigerate until cold, at least 3 hours or overnight.
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23
Preheat broiler.
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24
Sift powdered sugar over tart.
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25
Broil until caramelized, watching closely, about 1 minute.
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26
Refrigerate tart 15 minutes.
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27
Remove tart pan sides.
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28
Transfer tart to platter.
