In the bowl of a stand mixer or with a handheld electric mixer, cream the butter, sugar, and salt together on high speed until light and creamy, about 3 minutes.

Add the egg yolks, one at a time, followed by the cream, and beat until blended. Scrape down the sides of the bowl to ensure even mixing.

Add the flour and mix just until combined and forms a ball.

Press the soft dough directly into a tart pan with your fingers or flatten into a disc, wrap well and refrigerate until ready to use. If the dough is chilled, rolling out is the best method.