Prepare the Tart Crust:
Combine flour, sugar, and salt in a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs.
Add egg yolk and pulse until combined. Gradually add ice water, one tablespoon at a time, until dough comes together.
Form dough into a disk, wrap in plastic wrap, and chill for at least 1 hour.
Preheat the Oven:
Preheat oven to 375°F (190°C).
Roll Out the Dough:
On a floured surface, roll out dough to fit a 9-inch tart pan. Press dough into the pan and trim excess.
Bake the Crust:
Line crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove parchment and weights, bake for an additional 5-7 minutes until golden brown. Let cool completely.
Make the Pastry Cream:
Heat milk until steaming. Whisk together sugar, cornstarch, and egg yolks. Gradually whisk hot milk into egg mixture.
Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in butter and vanilla. Cool.
Assemble the Tart:
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