Place the dough with the baking paper in the oven tray, firmly prick the base with a fork.
Thoroughly combine the cream and all the ingredients up to and including salt and pour onto the dough base.
for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, allow to cool a little, remove from the tin, leave to cool completely on a rack. Sprinkle the cane sugar over the tart and caramelize with the flame on a blowtorch.