A classic French sweet tart crust (Pâte Sucrée) that’s buttery, crisp, and perfect for filling with custards, creams, or fruits.

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In a mixing bowl, whisk together the flour, powdered sugar, and salt.
Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg yolk and mix until the dough begins to come together. Add cold water, a teaspoon at a time, if needed.
Turn the dough onto a lightly floured surface and knead gently just until it forms a smooth ball. Flatten into a disk, wrap in plastic wrap, and chill for at least 1 hour.
Preheat oven to 375°F (190°C). On a floured surface, roll out the dough to fit your tart pan.
Carefully transfer the dough to the tart pan, pressing it into the sides and trimming excess.
Prick the base with a fork, line with parchment paper, and fill with pie weights or beans.
Bake for 15 minutes, then remove weights and parchment and bake for an additional 10-12 minutes or until golden brown.
Let cool completely before filling.