FOR THE CRUST:

1. Grease a 9-inch (23 cm) pie dish with removable bottom.
2. Place all the ingredients in the bowl of a food processor. Pulse until dough starts to form clumps, about 30 seconds to 1 minute. Gather dough with your hands, and place in the pie dish.
3. Flatten the dough with your hands, evenly to the bottom and about 1 inch up the sides of the pan. Lightly prick the bottom of the pie all over with a fork, cover with plastic wrap, and let rest in refrigerator for 1 hour. Remove the plastic wrap.
4. Preheat the oven to 425°F (220°C). Line the pie with parchment paper, and cover with heavy weights (dried beans for instance).
5. Place the pie on a baking tray and pre-bake for 10-12 minutes or until light golden brown. Remove the pie from the oven and reduce oven temperature to 300F (150C).

FOR THE FILLING:

1. In a medium bowl, whisk together the heavy cream, sugar, orange zest, juice, egg yolks, and the whole egg. Mix until well combined.
2. Carefully pour the filling into the pie, and bake for 25-30 minutes, or until custard is set but still wiggles in center when gently shaken.
3. Remove from the oven and let cool at room temperature for 30 minutes (the tart will continue to cook until center is set).
4. Before serving, sprinkle the remaining tablespoons of sugar evenly over top of the tart. Move blowtorch flame evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned.