Pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until coarse crumbs form.

Add 1 egg yolk and pulse. Drizzle in ice water until dough clumps. Form into a disc, wrap, and chill for 1 hour.

Roll out dough and press into a 9-inch fluted tart tin. Prick the base and freeze for 30 minutes.

Preheat oven to 350°F (175°C). Line the shell with parchment and pie weights. Blind bake for 15 mins. Remove weights and bake another 10-12 mins until golden. Let cool. Lower oven to 300°F (150°C).

Heat cream and milk until simmering. Remove from heat, add Earl Grey tea, and steep for 20 minutes. Strain and discard tea leaves.

Whisk 5 egg yolks, 1/3 cup sugar, vanilla, and salt. Slowly whisk the hot infused cream into the eggs to temper them.

Pour the custard into the pre-baked tart shell. Bake at 300°F (150°C) for 25-35 minutes until the edges are set but the center slightly jiggles.

Cool completely, then chill in the refrigerator for at least 4 hours or overnight.

Just before serving, sprinkle an even layer of granulated sugar on top and caramelize with a blowtorch. Garnish with edible flowers.