Add half of the flour, salt, and sugar to a food processor, pulse to combine. Add the butter and egg yolk, process until well combined and dough gathers around the blade.
Add the remaining flour and pulse 6-8 times or until all the flour has been coated.
Transfer to a bowl. Using a rubber spatula, stir in the beer until completely incorporated into the dough.
Preheat the oven to 325°F.
Roll the tart dough into an even circle on a lightly floured surface. Line a 10-inch tart pan with the crust.
Place the tart crust in the fridge while you make the filling.
Combine all the filling ingredients in a pan off the heat, whisk until well combined.
Add to a burner over medium-high heat, whisking frequently, until thickened, about 10 minutes.
Pour into the chilled pie crust.
Add to the oven, bake until the crust has browned and the top of the tart has puffed about 30-40 minutes.
Remove from oven and allow to cool then refrigerate.
Add the heavy cream to a stand mixer, beat on high until starting to thicken. Slowly add the maple syrup until well combined.
Top the tart with whipped cream, chill until ready to serve.
Add the honey, brown sugar, and beer to a saucepan over high heat. Stir until the mixture comes together, then stop stirring.
When the mixture boils (not just the edges, but the center as well) set a timer for 3 minutes. Boil for three minutes, remove from heat and then add the butter and vanilla, stir until well combined.
Allow to cool. Drizzle the tart with the caramel sauce prior to serve.
