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Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal.
Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
Wrap the dough tightly in plastic wrap, and chill for 1 hour.
On a lightly floured surface, roll the dough to a thickness of about 1/8-inch.
Press the dough gently into the tart pan(s), trimming away any excess.