Cream butter and sugar for just a minute until well combined.
Add the vanilla, salt and egg yolk - and combine well.
Lastly, fold the flour until combined.
Make a disc and wrap in plastic/cling wrap.
Chill the dough in the refrigerator for at least two hours until firm to roll.
Roll the dough between two pieces of parchment paper dusted with flour.
Once you've reached the desired size or thickness - peel away the bottom layer of the parchment paper.
Lift the edges of the parchment paper and invert the crust into the tart pan. Then peel away the second parchment paper.
Gently press the dough into the tart pan making sure to press down into the shape of the pan.
Trim the excess dough at the edges with a rolling pin, or your thumb.
Chill the tart shell for a minimum of 30 minutes.
Preheat the oven at 190 C/ 375F.
Line the chilled dough with parchment paper or foil.
Fill the inside of the shell with pie weights.
Bake for 20 to 25 minutes until the edges are lightly starting to brown.
Remove the pie weights and parchment paper.
Continue to bake the crust without pie weights for a further 10 to 12 minutes. Or until the center is golden.
Cool completely on the counter then place the tart in the freezer for an hour.