1. Gather all ingredients: all-purpose flour, powdered sugar, cold butter, egg yolk, salt, and vanilla.
2. In a food processor or bowl, combine flour, powdered sugar, and salt.
3. Add cold butter, cut into small pieces, and pulse or mix until the mixture resembles coarse crumbs.
4. Add egg yolk and vanilla, then mix until the dough comes together.
5. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
6. Preheat the oven to 350°F (175°C).
7. Roll out the chilled dough on a lightly floured surface to about 1/8 to 1/4 inch thickness.
8. Carefully transfer the dough to a tart pan with a removable bottom and press it into the edges.
9. Trim excess dough and prick the bottom with a fork to prevent air bubbles.
10. Chill the tart shell in the refrigerator for another 15-30 minutes to prevent shrinkage.
11. Line the tart crust with parchment paper and fill with pie weights or dried beans.
12. Blind bake in the preheated oven for about 15-20 minutes until the edges are lightly golden.
13. Remove the parchment paper and weights, then bake for another 5-10 minutes until fully baked and golden.
14. Let the tart crust cool completely before adding fillings.
15. Use immediately or store in an airtight container, or freeze for later use.