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1
Preheat the oven to 350.
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2
Line a 9-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on the short sides.
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3
In a large bowl, using a handheld mixer at low speed, cream the butter.
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4
Beat in the confectioners' sugar.
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5
Add the whole eggs and beat until incorporated, then beat in the flour and salt.
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6
Press the pastry into the prepared pan in an even layer, 1/4 inch thick.
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7
Freeze until firm, 10 minutes.
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8
Line the pastry with parchment paper and fill with pie weights.
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9
Bake for 35 minutes, until just set.
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10
Carefully remove the pie weights and parchment.
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11
Brush the shell with the egg white and bake for 20 minutes longer, until golden and cooked through.
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12
Let cool.
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13
In a saucepan, bring the cream, vanilla bean and seeds to a simmer.
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14
Cover; keep warm.
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15
In a large, heavy saucepan, stir the sugar into 1/4 cup of water.
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16
Simmer over moderate heat, without stirring, until a deep amber caramel forms, 7 minutes.
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17
Remove the caramel from the heat and carefully add the cream.
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18
When the bubbling subsides, stir in the butter.
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19
Insert a candy thermometer and cook over moderately high heat, stirring with a wooden spoon, until the caramel reaches 240, 10 minutes.
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20
Discard the vanilla bean and stir in the salt.
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21
Pour the caramel over the shell.
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22
Refrigerate until firm, 4 hours or overnight; bring to room temperature.
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23
Remove the bar from the pan using the parchment overhang; cut into squares.
