Mix flour and sugar together well. Cut in butter until crumbly and looks like breadcrumbs. Add egg yolks and mix until forms a dough ball, Do not over mix. Pat into 2 9-inch pie plates or tart pans making sure the press in well. Bake at 400°F about 17-22 minutes or until a rich golden brown. Set aside to cool.

In a pan, combine sugar and water and bring to boil on stove using medium heat. Cook until the sugar is dissolved and the mixture turns into a golden caramel color. Remove from heat and carefully add: the heavy cream. What I do is use a whisk and drizzle in the heavy cream. Stir until smooth, you may have to use a bit of heat again. Let cool slightly and add: the eggs, egg yolks, vanilla extract and salt.

Pour into the pre-baked pie crust or tart shells and place in 325°F oven and bake until starting to set but still jiggly in the center. About 30-45 minutes.