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1
Whisk the cream and egg yolks together in a small bowl.
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2
In a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and butter on medium speed until you have a coarse meal.
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3
Gradually add the cream and yolks, and mix until just combined.
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4
Do not overwork the dough.
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5
Transfer the dough to a large work surface and bring it together with your hands to incorporate completely.
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6
Divide the dough in half, shape into 1-inch-thick discs, and wrap one of them to freeze and use later.
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7
If the dough is too soft, put in the refrigerator for 5 to 10 minutes to firm up a little.
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8
If the dough is manageable, place it on a lightly floured work surface, sprinkle a little flour over the dough, and roll it out into a 1/4-inch-thick circle, flouring as necessary.
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9
Starting at one side, roll and wrap the dough around the rolling pin to pick it up.
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10
Unroll the dough over a 10-inch tart pan.
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11
Gently fit the dough loosely into the pan, lifting the edges and pressing the dough into the corners with your fingers.
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12
To remove the excess dough, roll the rolling pin lightly over the top of the tart pan for a nice clean edge, or work your way around the edge pinching off any excess dough with your fingers.
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13
Chill for 1 hour.
