In a medium bowl, whisk together flour and salt until well combined.
In the bowl of a stand mixer using the paddle attachment, cream the butter until smooth; 2 minutes. Add the Redpath® Organic Granulated Sugar and cream on medium-high speed until mixture is light and fluffy; 5 minutes. Add in the egg yolk and blend until incorporated. Add in the heavy cream and vanilla extract. Cream until well mixed.
Add in the dry ingredients. Mix on low speed until flour is just combined. Transfer dough onto a sheet of plastic wrap. Form dough into a disc and wrap well. Place in fridge to chill; at least 1 hour.
Preheat oven to 350°F (177°C). Place a 9 x 1-inch tart tin with a removable bottom onto a baking sheet.
Allow dough to come to room temperature; about 5 to 10 minutes.
Between two sheets of lightly floured parchment, roll dough into a round (at least 11 inches in size) to between ¼- to ⅛-inch thickness.
Carefully lift the rolled dough and place into the tart tin. Gently press dough into place. With a rolling pin or the palm of your hand, scrape off the excess dough from the rim. Gently press the dough on the sides of the tart tin so that the dough rises slightly above the rim. This helps with any shrinkage that may occur during baking. With a fork, poke the tart shell all over.
Place baking sheet into the freezer to chill; 15 minutes.
Place a piece of parchment, larger than the tart tin, into the chilled tart shell. Fill with baking weights, dried beans, or uncooked rice.
Place baking sheet into the preheated oven. Bake the tart shell for 15 to 20 minutes, rotating halfway through. Carefully remove parchment paper and weights. Place shell back into the oven and continue baking until golden in colour; 8 to 10 minutes.
Remove from oven and place onto a wire cooling rack. Allow tart shell to cool completely in the tin before filling.