Preheat the oven to 375°F.

Roll out the pre-made pie crust and press it into a 9-inch tart pan. Prick the bottom with a fork and bake for about 15 minutes, or until slightly golden brown. Set aside to cool.

In a medium saucepan, heat the heavy cream and 1/2 cup granulated sugar over medium heat until the sugar has dissolved and the cream is hot but not boiling.

In a separate bowl, whisk together the egg yolks, vanilla extract, and salt.

Slowly pour the hot cream mixture into the egg mixture, whisking constantly, until everything is well combined.

Pour the custard mixture into the cooled tart shell.

Bake for about 30 minutes, or until the edges are set and the center is slightly jiggly.

Let the tart cool completely on a wire rack, then chill in the fridge for at least 2 hours.

Just before serving, sprinkle the remaining 1/4 cup granulated sugar on top of the tart. Use a kitchen torch to caramelize the sugar until it forms a golden brown crust.