Step 1 Whisk together the yolks and cream in a bowl and set aside. In the large bowl of an electric mixer, using the paddle attachment, combine the flour, sugar and salt on low speed.
Step 2 Add the cold butter and mix until dry and mealy with no large butter pieces, about 2 minutes. With the mixer on low speed, slowly pour in the cream mixture and mix just until dough comes together.
Step 3Pat the dough into a flat disk, wrap in plastic and chill 2 hours.
Step 4Heat the oven to 350 degrees. Roll out the tart dough about one-eighth inch thick and line 6 (4-by-1 1/4 -inch) individual tart pans with removable bottoms with dough. (You may substitute a 9-inch pie plate if tart pans are not available.) Trim the excess dough. (Reserve extra dough for another use.) Chill in the refrigerator or freezer at least 30 minutes.
Step 5Remove the tart shells from the refrigerator. Check for any holes and patch them with leftover dough. Line each tart shell (or the pie shell) with parchment paper and baking beans and bake the tart shells until the rims have begun to color, 10 to 12 minutes (15 minutes for a pie shell). Remove the beans and parchment paper and again patch any holes that might have appeared. Bake until the bottom of the crust is a light golden brown, 5 to 10 minutes (about 15 minutes for the pie shell).