This classic French tart shell bakes up impossibly buttery, crisp, and sturdy enough to hold any filling you can dream up — fruit curd, pastry cream, chocolate ganache, all of it. Powdered sugar and a touch of salt keep the dough tender rather than sandy, while an egg yolk and a splash of heavy cream bring just enough richness to make it melt on the tongue. Rolling and chilling the dough twice is the real trick here, giving you a shell that holds its fluted edges and doesn't slump or shrink in the oven. Blind-baking with pie weights ensures an evenly golden, fully cooked base with no soggy center, so every slice comes out clean and crisp. It's a dependable, elegant tart base to keep in your gluten free baking rotation whenever you need a showstopper crust.
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Beat the softened butter, powdered sugar, and salt together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and smooth, about 2 minutes.
Add the egg yolk, heavy cream, and vanilla extract and mix on low speed until fully incorporated, scraping down the sides of the bowl once, about 30 seconds.
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