How to Mix the Shortcrust Dough
Using a stand mixer with the paddle attachment put the flour, sugar, and salt in the bowl and mix.
Cut the butter in cubes and then add to the bowl and beat on medium-low speed until the texture resembles coarse cornmeal. The butter pieces should be about the size of a pea. Do not overbeat.
In a small bowl add the egg yolk, water, cream, and vanilla. Mix together then add to the mixing bowl and mix on low until the dough pulls away from the sides.
Place the dough on a lightly floured surface and roll into a 12" circle to fit the tart pan.
Roll the dough around the rolling pin and place over the tart pan then unroll the dough and fit the pastry into the pan. Press the corners and edges of the dough to fit the pan
With the tines of a fork, press the tines into the dough to allow for venting.
Place the tart pan with the dough into the refrigerator and chill for 15 -30 minutes.