In a mixing bowl, combine the softened unsalted butter and granulated sugar. Using a hand mixer or stand mixer fitted with a paddle attachment, beat until light and fluffy, about 2-3 minutes.
Add the large egg yolk and vanilla extract to the butter-sugar mixture. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour and fine sea salt.
Gradually add the flour mixture to the butter mixture. Mix on low speed until the dough just comes together.
Transfer the dough onto a lightly floured surface. Gently knead until it forms a cohesive ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator, unwrap, and roll out into a circle about 1/8 inch thick.
Carefully transfer the rolled-out dough to your tart pan. Press the dough into the bottom and up the sides, trimming any excess.
Chill the tart shell in the refrigerator for another 15-20 minutes.
Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and bake for another 10-15 minutes until lightly golden.
Allow the crust to cool completely before filling it with your desired filling.
