Prepare the tart pan by greasing and lightly flouring, tapping out excess flour.
In a food processor with a metal blade, pulse the butter and sugar about 15 times or until the butter is no larger than small peas.
In a small bowl, stir together the yolk and cream. Add it to the mixture and pulse just until incorporated, about 8 times. The dough will still be in crumbly pieces. Empty into a plastic bag and press the dough from the outside just until it holds together.
Remove the dough from the plastic bad and place it on a very large piece of plastic wrap. Using the plastic wrap, knead the dough a few times until the dough becomes one smooth piece. Flatten it into a 6-inch disc.
Wrap the dough and refrigerate for 30 minutes, or freeze for 10 minutes until firm enough to pat into the pan or to roll.
Roll the dough to 11 inches (for a 9 1/2-inch tart pan) between pieces of floured plastic wrap. Slip dough onto a baking sheet and into the refrigerator for a few minutes before transferring to the tart pan.
Put dough into pan and chill 1 hour. Meanwhile preheat oven to 400 degrees F (for at least 20 minutes before baking crust).
Spray a piece of parchment paper with cooking spray and fit into tart, add rice or beans as weights (or pie weights).
Bake tart on a baking sheet for 5 minutes, then lower the heat to 375 degrees F for 15 to 20 minutes or until set. If not set, the dough will stick to the parchment paper. If this is the case, lift out the weights with the parchment and prick dough lightly, then continue baking for 10 to 15 minutes more.