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1
To make the crust, position a rack in the lower third of the oven and preheat the oven to 350 degrees F.
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2
In a medium bowl, combine the butter with the sugar, vanilla, and salt.
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3
Add the flour and mix just until well blended.
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4
If the dough seems too soft and gooey, let it stand for a few minutes to firm up.
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5
Press the dough evenly over the bottom and up the sides of the tart pan to make a very thin, even layer.
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6
This takes a little patience, as there is just enough dough; to avoid ending up with extra-thick edges, press the dough squarely into the corners of the pan.
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7
Place the pan on a cookie sheet.
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8
Bake until the crust is a deep, golden brown, 20 to 25 minutes, checking after about 15 minutes or so to see if the dough has puffed up from the bottom of the pan.
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9
If it has, lift and gently slam the cookie sheet down to settle the dough, or press the dough down with the back of a fork and prick it a few times.
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10
Meanwhile, make the filling (somewhat surprisingly the order in which the ingredients are mixed makes a big difference in the smoothness of the tart, so proceed without deviation): In a medium bowl whisk the eggs with the sugar, salt, and vanilla.
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11
Whisk in the cheese.
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12
When the crust is ready, remove it from the oven and turn the temperature down to 300 degrees F. Brush the bottom of the crust with a thin layer of the beaten egg yolk to moistureproof it.
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13
Return the crust to the oven for 1 minute to set the yolk.
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14
Pour the filling into the hot crust and spread it evenly.
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15
Return the tart to the oven and bake until the filling is set around the edges but, when the pan is nudged, quivers like very soft Jell-O in the center, about 15 to 20 minutes.
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16
Check often in the last few minutes, as overbaking will destroy the silky-smooth texture of the filling.
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17
Cool the tart completely on a rack.
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18
Refrigerate if not serving within 3 hours.
