To begin, dissolve yeast in the warm milk with a teaspoon of sugar. Leave it for 10 minutes until foamy. This ensures the yeast is active. Transition to preparing the dough base.

In a large bowl, combine flour, caster sugar, and salt. Add softened butter and rub lightly with fingertips. Mix in the beaten egg and yeast mixture. Knead for 8–10 minutes until smooth and elastic. Proceed to first rise.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1–1.5 hours until doubled in size. Move on to shaping the tart.

Punch down the risen dough and roll it out to fit a 22cm tart tin. Press gently into the tin and allow it to relax for 10 minutes. Prepare for second rise.

Cover the dough again and leave to rise for 30–40 minutes until slightly puffed. Move to topping preparation.

Preheat oven to 180°C. Sprinkle the light brown sugar evenly over the dough. Dot with chilled butter pieces across the top. Transition to cream preparation.

Pour double cream gently over the sugared surface, ensuring it spreads without deflating the dough. Brush exposed dough edges with egg yolk for golden colour. Continue to baking.

Bake in the preheated oven for 25–30 minutes until the top is caramelised and the crust is golden brown. The sugar will form a glossy, sweet layer. Move to cooling.

Allow the tart to rest for 10 minutes in the tin before transferring to a wire rack. This helps the topping set without breaking. Transition to final serving.

Slice and serve the tarte au sucre warm or at room temperature. Traditionally enjoyed with coffee or tea. Presentation tip: dust edges lightly with icing sugar for a simple finish.