For the sweet pastry
For the filling
For the pastry, process the flour and sugar in a food processor to combine, then add butter and pulse until the mixture resembles fine breadcrumbs. Add the yolks, process until just combined.
Tip out onto a work surface and bring the pastry together to form a ball. Wrap in cling film and refrigerate for 1 hour.
Preheat the oven to 180˚C, gas mark 4. Roll out the pastry on a lightly floured work surface to 5mm thick and line 8cm x10cm loose-bottomed tart tins.
Trim the edges with a sharp knife and refrigerate to rest – approximately 1 hour.
Blind-bake the tarts by placing a piece of baking paper in the lined tart tins and fill with dry beans, rice or baking beads.
Bake for 8-10 minutes until light brown and crisp, then remove the weights and baking paper and bake for a further 5 minutes until golden brown. Cool on a wire rack.
For the filling, lower the oven temperature to 140˚C, gas mark 1.
In a small saucepan, heat the cream along with the vanilla pod and seeds, orange zest and miso to just below boiling point.
Beat the sugar and egg yolks together in a medium bowl then, in a steady stream, pour the warm cream into the egg mixture while whisking continuously.
Strain the mixture through a sieve and divide among the baked pastry cases.
Bake for 30-35 minutes or until set and the centre wobbles slightly.
Remove the tarts from their tins and allow to cool to room temperature.
Store the tarts in the fridge until needed (they can hold for two days in the fridge).
Sprinkle a layer of sugar over each tart, and brûlée using a blowtorch or place under a preheated grill until caramelised and golden.