Instructions

For the crust:

1. Mix the flour, cinnamon, and salt in the bowl of a stand mixer fitted with the paddle attachment until combined.
2. Add the butter cubes and mix on medium-low speed until the butter is in small pieces, about the size of small peas. Add the yolks and heavy cream and continue to mix the dough until it comes together.
3. Remove the dough from the mixer bowl and shape it into a disk with your hands. Wrap the dough in plastic wrap and refrigerate for 30 minutes or put in a cool place.
4. Roll the dough on a lightly floured surface until it\'s a 13-inch circle. Transfer the dough to a 9-inch (23cm) tart pan with a removable bottom and fit the dough into the pan, including into the corners, trying your best not to stretch the dough out. Trim any excess dough by rolling the rolling pin over the top of the tart and reserve some of the scraps of dough for patching the tart later.
5. Prick the dough about five times with a fork and chill the dough in the freezer for at least 30 minutes.
6. Preheat the oven to 400ºF. Line the frozen tart dough in the mold with foil. Fill the foil with dried beans or pie weights and bake until the sides are light golden brown, about 15 minutes. Remove the beans and foil and bake for a few more minutes, about 5-7, until the bottom is very light brown. (If it\'s puffed up, gently press it down with a spatula, being careful not to tear the dough.) Remove the tart shell from oven.
7. Use bits of the reserved dough to fill in any holes, including those from the tines of the fork. It\'s best to knead the bits of dough with your fingertips to soften them first, then gently work them over any holes in the still-warm dough with a soft touch, to cover them over.

For the filling:

1. In a medium bowl, whisk together the brown sugar and eggs until smooth. Whisk in the beer, bourbon, vanilla, and salt.
2. Scrape the beer mixture into the pre-baked tart shell. Strew the 2 tablespoons of butter cubes over the tart and bake the tart until it\'s just set, 30 to 35 minutes. The filling will puff up and be jiggly and soft, like barely-set jello, when it\'s ready. Let the tart cool on a wire rack before serving.
3. Serve with chantilly cream.
4. Storage: This tart is best served the same day that it\'s made. The dough can be made ahead and kept for 3 days in the refrigerator or up to two months in the freezer. It can also be rolled out and frozen for up to two months, if well-wrapped.