Cream butter and sugar on medium speed for 4-5 minutes.
Add egg, egg yolk, and vanilla. Mix until combined.
Add flour and salt; mix until incorporated and a soft dough forms.
Turned out dough on a lightly floured surface.
Using the heel of your hand, fraisage the dough several times to help prevent the dough from cracking and feathering when you roll it out. Form dough into a disc and wrap in plastic wrap. Chill in the fridge overnight.
To roll out tart dough, place on a lightly floured surface and roll out to about ¼” thickness. You can place your tart pan on the rolled out dough to make sure it’s large enough. Transfer dough to the tart pan with a rolling pin. Prick pastry several times with a fork.
Chill in the freezer for 30 mins to 1 hour.