1. Make the dough. In a large bowl, combine flour and salt. Work in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs. Gradually stir in the ice-cold water, a few tablespoons at a time, until the dough just comes together. Do not overmix. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

2. Preheat oven to 190°C (375°F).

3. Roll out the chilled dough on a lightly floured surface to 3 mm (1/8 inch) thick. Transfer to a 23 cm (9-inch) tart pan with a removable bottom. Press gently into the corners and trim excess dough from the edges. Prick the bottom lightly with a fork.

4. Whisk eggs and crème fraîche in a medium bowl. Season with salt and pepper. Set aside.

5. Place the tart shell on a baking sheet. Line the shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the paper and weights, then bake for another 5 minutes until lightly golden.

6. Pour the egg mixture into the par-baked shell. Arrange the shrimp evenly over the top, pressing them slightly into the filling.

7. Bake for 25 to 30 minutes, or until the custard is set and no longer jiggles in the center. The top should be golden and slightly puffed.

8. Let cool for 10 minutes before removing the tart from the pan. Serve warm or at room temperature.