Soak gelatin sheets or powder in cold water.
Bring the heavy cream to a boil.
Pour the hot cream over egg yolks, sugar, starch and vanilla.
Cook, stirring constantly until the mixture reaches 180F - 82°C.
Add wringed gelatin sheets and stir to melt.
Pour the custard in a 7 inches - 18 cm silicone mould, chill quickly, then, freeze.
In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and vanilla seeds.
Add lightly beaten whole egg and mix to combine.
Add the sifted flour with starch, salt and mix just to combine.
Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
In a small bowl, soften the butter with a small whisk or with a fork, then add sugar, vanilla seeds and mix to combine.
Add all other ingredients and mix to combine until well incorporated.
Brush the interior of your ring with butter (7.5 inches - 19 cm.) and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).
Roll the dough gently until you have an even 2mm thickness.
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Prick the base with a fork and refrigerate for 2 hours.
Heat fan oven to 320 F - 160°C.
Bake the tart shell for 20 minutes and let completely cool.
Pour the almond filling in a pastry bag, fill the shell and smooth the top.
Bake for 18 minutes.
Let completely cool.
Brush with neutral glaze the surface of the tart.
Remove the vanilla custard from the mould and place it on the tart.
Sprinkle brown sugar evenly over surface of the custar.
Using a mini torch, heat until sugar melts and caramelizes.
the caramelization of the sugar will thaw the vanilla custard.
It takes only a few minutes.
This tart cannot be kept in the fridge for the caramelized surface: the humidity of the refrigerator melts the caramel in a few minutes.