Place the flour, confectioner's sugar and salt in the bowl of a food processor. Pulse a couple times to combine.
Scatter in the cold, grated butter over the flour mixture. Pulse a few times to evenly distribute. The mixture will be clumpy, resembling coarse meal.
Whisk together the egg yolk and the cream in a small bowl. Add the egg yolk mixture while pulsing. Pulse the mixture until it starts sticking together, forming large clumps. It's ok if there is still some flour that hasn't been fully incorporated.
Pour the mixture out onto your work surface. With a light hand, knead just a few times to incorporate all of the flour and to ensure everything is thoroughly incorporated.
Flatten dough into a disc, about an inch thick and wrap in cling film. Refrigerate for 45 minutes.
Place your chilled dough on a lightly floured surface. Let the dough sit for a 5-10 minutes until pliable. Roll out your dough into a 12" circle, about an 1/8 inch thick.
Place the dough over your tart pan and quickly ease the dough into the pan. Avoid stretching the dough. Use the tips of your fingers to ensure the dough is flush with the bottom and sides of the pan.
Trim the excess dough off the top of the pan. Take another look at your tart dough, checking for any tears, gaps or uneven edges, Use the excess dough to fill in those spots.
Place the tart shell into the freezer for at least an hour.
Preheat the oven to 400 F. Lightly spray a piece of aluminum foil with cooking spray. Press the foil into the tart shell, covering the edges. Fill the shell with pie weights.
Place the tart shell into the oven and bake for 22-25 minutes. Carefully remove the foil and pie weights.
For partially baked shell, continue baking for 5 minutes more. Proceed to your recipe for further instructions.
For a fully baked shell, continue baking for 10 minutes longer or until golden brown. Be sure to keep an eye on the edges of the tart so they don't burn. Place on a wire wrack to cool completely.