Preheat the oven to 350°F (175°C).

Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs, then add ice water to form a dough. Fit into tart pan and bake for 15-20 minutes until lightly golden. Cool completely.

In a saucepan, combine milk or cream with sugar and cardamom. Heat gently over medium-low heat for about 5 minutes.

In a bowl, whisk together the eggs and vanilla extract until blended.

Slowly pour the warm milk mixture into the egg mixture while continuously stirring. Mix until well combined.

Pour the custard mixture into the cooled tart shell. Bake for 30-35 minutes until set with a slight jiggle in the center.

Let the tart cool at room temperature for an hour, then chill in the refrigerator for at least 2 hours before serving.