In a food process, combine flour, almond flour, salt, and sugar. Pulse to mix.
Add cold butter. Pulse four times at 3 second intervals to lightly mix together the ingredients. Add egg yolk and pulse until dough begins to come together.
Dump the dough onto a clean working surface. Gather the dough together and push into a ball. Flatten dough to about 1-inch thickness.
Wrap dough in plastic wrap and let chill in the fridge for 30 minutes, or until well chilled.
Preheat oven to 350° F. Roll dough out on a lightly floured work surface. Press dough onto the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom.
Bake for 25-30 minutes until golden brown. Let cool on wire rack to room temperature before filling with cream cheese.