Cut butter into small cubes. Whisk together egg yolk, whipping cream, and vanilla in a small bowl.
Pulse flour, confectioner's sugar and salt in food processor 2 or 3 times until combined.
Scatter butter over flour mixture and pulse about 20 times until it resembles fine crumbs.
Add the beaten egg mixture in a steady stream while pulsing the food processor just until dough comes together, about 15 seconds.
Place dough on a large sheet of plastic wrap and flatten into a disk. Refrigerate at least an hour and up to 48 hours.
Remove dough from fridge and unwrap, and place between two sheets of floured parchment paper. Roll dough into a 15" round. (if it's been chilling longer than 1 hour, allow it to come to room temperature until easy to roll).
Carefully roll pastry over the Rolling Pin, and place dough over tart pan and press dough into edges, trimming the top edge and using the excess dough to fill in any cracks or breaks.
Place tart pan on a baking sheet and freeze for 30 minutes.
Cover tart with lightly buttered aluminum foil and fill tart shell with Baking Weights. Par-bake tart crust on a large baking sheet at 375 degrees F. about 20 minutes or until light golden brown, rotating crust halfway through baking.
Remove weights and foil and allow crust to cool on a wire rack while preparing the filling.