In a mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of a tart pan. Chill for 30 minutes.

Make the filling

In a saucepan, melt the brown sugar and heavy cream over medium heat until combined. Remove from heat and stir in the vanilla extract. Allow to cool slightly, then whisk in the eggs until well combined.

Bake the tart

Preheat the oven to 350°F (175°C). Pour the filling into the chilled crust. Bake for 30-35 minutes or until the filling is set. Let cool before serving.

For the Wintergreen Chantilly

Whip the cream

In a mixing bowl, combine the heavy whipping cream, powdered sugar, and wintergreen extract. Whip until soft peaks form. Refrigerate until ready to serve.

For the Brown Butter Milk Sauce

Make the brown butter

In a saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring frequently until the butter turns golden brown and has a nutty aroma.

Combine sauce ingredients

Remove from heat and stir in the milk, brown sugar, vanilla extract, and a pinch of salt. Return to low heat and simmer for 5 minutes, stirring occasionally.