250 g of flour
125 g of caster sugar
1 egg yolk
100 g butter, in cubes
1 pinch of salt
Mix the butter and sugar in the bowl of a stand mixer until a creamy homogeneous mixture.
Add the egg yolk and keep mixing until the egg yolk is fully combined. Add the salt and flour and be careful not to overmix. If the dough appears dry or doesn't hold together at this point, lightly mix in up to 1 tablespoon cream or milk.
Wrap the dough in plastic wrap and chill for at least 1 hour, or up to 2 days.
When ready to use, remove the dough from fridge and let soften on the counter.
Roll out the dough and transfer it in the tart pan.
Gently lift the edges and then press the dough down into the shape of the pan. Continue around until the dough is snug in the bottom and sides of the pan. Trim the edges by simply running a paring knife around the top edge of the pan.
Wrap the pan loosely in plastic and chill 30 minutes. Preheat the oven to 180°C.
Blind-bake the tart.
Line the chilled dough with parchment paper or foil. Fill the inside with pie weights or beans and bake until the edges just begin to brown. Remove the pie weights.
Fully bake the tart, if needed: To fully bake, continue baking the tart crust without the pie weights for 5 to 10 more minutes, until the center of the crust is golden.