In a stand mixer fitted with a paddle attachment, cream together butter and sugar until smooth. Scrape down bowl as needed to ensure thorough mixing. Add egg and egg yolk. Mix until well incorporated.
Add flour and salt. Mix on low speed just until there are no longer any dry streaks of flour. Gently press dough together. Divide in two equal parts and pat into flat discs. Wrap each tightly in plastic wrap and chill for at least 1 hour, or overnight.
When ready to roll out dough, place one disc on a lightly floured work surface (or between two sheets of wax paper). Roll into a circle about 11-inches in diameter.
Gently transfer dough to 9.5-inch or 10-inch tart pan with removable bottom. Use your fingers to press dough against the sides and bottom of pan. Trim the overhang dough along the edges. Dock the bottom of tart. Cover with plastic wrap and let chill in the fridge while oven preheats.
Preheat oven to 375°25F.
Remove plastic wrap from tart. Line tart with parchment paper or aluminum foil and add pie weights or dried beans. Bake for 8 minutes. Remove parchment paper and pie weights. Bake for another 6 minutes. Remove from oven and allow to cool while you prepare filling.