This is a really elegant tart that you can show off with. I myself love breaking into that creme brulee tart with the softness of the filling and the crakly top. The compote gives it an extra brightness you normally would'nt expect with creme brulee. —singing_baker
Make pie crust. Combine flour, sugar, and salt in a food processor and pulse. Add butter one tablespoon at a time until it looks crumbly. While machine is running add egg. If mixture has not come together add ice water a teasopoon at a time. Flatten into a disc, wrap in plastic and put into fridge until firm.
Roll out dough to fit a 10 inch tart pan. Fit into pan and trim off excess. Poke the bottom of the tart with a fork. and put into freezer until firm.
Preheat oven to 350. Line tart shell with parchment and fill with pie weights. Bake for 15 minutes then remove parchment and pie weights. Bake for 8-10 minutes more until edges are browned slightly. set aside to cool.
Make filling: Reduce oven temperature to 325. Whisk together zest, vanilla bean paste, heavy cream, egg yolks, sugar and salt until thouroughly combined. fill into tart shell and bake for 20 minutes. Set aside to cool slightly then put in fridge to set completely, about 3 hours.
Make compote: Cut away peel from orange and cut into the orange to get the segments (supremes) into a bowl. Make sure to catch excess juices into bowl. Set aside. Combine the water, sugar, and lemon juice in a pan over medium heat. Cook until all the sugar has dissolved and the misture looks syrupy. take off heat and add in grand marnier, vanilla and carefully add the orange segments and any juice that ahd accumulated. Put in fridge until cool.
Right before serving take out tart and sprinkle about 3-4 Tablespoons of sugar over tart. You could either use your broiler or a mini torch to caramelize the sugar. Broil until the top is golden. If you use broiler make sure you keep an eye on it. When finished cut into slices and serve compote over it. enjoy!