In the bowl of a food processor fitted with the dough blade, pulse together flour, granulated sugar, and salt (3-4 times until combined). Add butter and pulse just until the mixture is crumbly, and the butter is the size of tiny peas. Stir together egg yolks and 2 tablespoons heavy cream in a small bowl.
Stir together egg yolks and 2 tablespoons heavy cream in a small bowl. With the mixer running, add egg yolk mixture to the flour in a steady stream just until incorporated. For a tender crust, do not overmix. Pinch the dough between your fingers. If it is too crumbly to hold together, incorporate an additional tablespoon of cream.
Turn dough out onto a nonstick mat or lightly floured surface and form into a disk. Wrap in plastic wrap and chill for 1-2 hours.
Remove the dough from the refrigerator for 10 minutes before rolling and baking according to your recipe's directions.
To blind bake a tart shell
Roll one prepared dough disk to between 1/8- and 1/4-inch thick. Roll the dough around your pin and fit it into the tart pan without stretching the dough. Roll over the top rim of your tart pan with the pin to remove the excess dough and make a flush edge. (If the dough cracks anywhere in the pan, simply press in pieces of excess dough to fill.) Prick the bottom of the crust in multiple places with a fork ("docking"). Cover with plastic wrap and refrigerate (30 minutes) or freeze (15 minutes) until dough is chilled and firm.
Preheat oven to 375 degrees F with rack in center position.
Line dough with foil, leaving 2-inches of overhang on each side. Fill with pie weights and pull down the foil to cover the sides of the pan. Place on a baking sheet and bake for 25 minutes. Carefully remove foil and pie weights. Continue baking for an additional 5-10 minutes, until crust is golden.
Transfer to a wire rack to cool. Follow filling instructions for your recipe.
Variation: Almond pastry crust: add 1/2 teaspoon pure almond extract to the egg yolk and cream mixture.