Mix together all the elements of the pastry without kneading too much. Make a ball, put it in cling-film and put into the fridge 1 hour.

Bring the dough to room temperature for 20 minutes then roll it out, prick it with a fork and turn it (holes down) into a buttered cake tin. Put into the fridge for 20 minutes.

Heat the oven to 210°C (th 7) uniformly spread the soft brown sugar onto the pastry base and put into the oven 10 minutes

Beat the whole eggs with the beer, add the cream and mix thoroughly. Remove the cake tin from the oven, pour the egg cream and scatter with small pieces of butter. Return to the oven for 40 minutes until the top of the tart is brown. Serve tepid.