Roll out the short crust pastry dough to about 13 inches in diameter and place in tart pan. Place in the refrigerator for 30 minutes.
Preheat oven to 350°F or gas mark 4.
Take out the tart pan, and using a fork poke holes in the base of the crust and then slice off the remaining dough around the edges. Line with parchment paper and add pie weights or dried beans. Bake for 30 minutes.
While the shell is baking whisk the egg and yolks together. Remove 3 tablespoons of sugar from the ¾ cup. Add the remaining sugar, salt, and vanilla to the eggs then add the cream and milk.
Once the shell is ready place the tart pan on a sheet pan and place the sheet pan on the middle rack in the oven extended all the way out of the oven. Carefully pour the custard mixture into the shell and then gently slide into oven and bake for 30 minutes or until only the center wobbles when tapped but is not completely set.
Allow to cool for 30 minutes before removing from the tart shell. Then allow to cool to room temperature.
When ready to serve sprinkle the remaining 3 tablespoons of sugar on top and pass a blow torch over the top until the sugar caramelizes.
Without a blow torch
Do not remove the tart from the pan. Once the tart is room temperature place in the refrigerator for 2 hours.
Preheat oven to broil/grill setting.
Sprinkle the sugar on top and place in the oven. Leave the door cracked open to watch. The minute the sugar starts to caramelize immediately remove from the oven to prevent scorching. As an extra layer of protection you can cover any exposed shell with aluminum foil. This will also help prevent the pastry from scorching.