Add ¾ cups of 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. Dough will be very soft.

Lay a long sheet of plastic wrap on a flat surface.

Place the dough onto the plastic wrap, form into flat disk.

Wrap disk tightly in plastic wrap, chill for 1 hour and up to 3 days.

Preheat the oven to 350.

Roll the tart dough into an even circle on a lightly floured surface. Line a tart pan with the crust. Prick bottom of the tart with a fork several times, adding pie weights if desired.

Bake at 350 until lightly golden brown, about 15-18 minutes. Allow to cool.

Lower oven to 300.

Heat the cream and vanilla in a sauce pan over medium heat. Cook just until its bubbly around the edges but not boiling. Remove from heat, allow to cool for about 15 minutes.

In a large bowl, combine the egg yolks, and 2/3 cup of sugar. Whisk until frothy, about 3 minutes.

While continuing to whisk, slowly add the cooled cream mixture until well combined. Whisk in the beer until well combined.

Pour into tart shell. Transfer to the oven, bake at 300 for 40-45 minutes or until the edges are set and the middle is still slightly wobbly.

Remove from oven and allow to cool, at room temperature, about 30 minutes. Transfer to the refrigerator until chilled, about 4 hours. Right before serving, cover the top of your set custard with an even, thin layer of sugar (about 2 tablespoons). Slowly run a culinary torch over your sugar until it melts and turns an amber color.