In a medium bowl, gently beat together the egg yolks with the water and vanilla and set aside.
1 large egg yolk, 2 tbsp ice water, 1 tsp vanilla extract
In a stand mixer with the paddle attachment, stir together the flour, sugar, and salt in the mixer bowl. Add the butter and mix on low speed until the texture looks like small pebbles. (If doing this by hand, use the backs of two forks, or a pastry cutter, in a large bowl containing the flour/sugar/salt mixture).
1¼ cups all-purpose flour, ⅓ cup granulated sugar, ¼ tsp salt, ½ cup unsalted butter
Add the egg mixture and mix together until just starting to pull together. Don't worry about forming into a ball, but if it's just too crumbly, add very small drops of water, until it just starts to come together.
Transfer the dough to a lightly floured work surface and press into a disk (resist using your hands too much, because you want the butter to stay as cold as possible). Using a lightly floured rolling pin, roll to about a 12-inch round, gently turning and dusting with flour a couple of times.
Fold the dough round in half and very carefully place it into a 9 to 9 1/2-inch tart pan (preferably with a removable bottom). Unfold and gently press into the sides and bottom of the pan. Trim away excess dough that is hanging over the edges.
Place the tart shell in the refrigerator for 30 minutes to an hour, to firm up.
After the shell has been chilling for 15 minutes, preheat the oven to 375°F.
Remove the tart shell from the fridge and place a piece of parchment paper over the dough, enough so that about 2 inches are hanging over the edges. Fill the tart shell with pie weights, dried rice, or dried beans.
Bake for 20 minutes and then remove from the oven and carefully remove the parchment paper with weights. Return to the oven for another 5 to 10 minutes, until lightly golden brown. Place on rack to cool completely.