Whisk together flour, powdered sugar, and salt into mixing bowl. Add cubed butter.
Use paddle on low speed to break up butter cubes until mixture resembles course crumbs.
In seperate bowl, beat together egg yolks, cream, and vanilla extract.
Pour liquid ingreidents into mixer over dry ingredients. Mix only until liquid is incorporated; be careful not to overmix. If the dough is dry, add 1 tsp. heavy cream at a time.
Divide dough into thirds, shape into disks, wrap in plastic, and refrigerate for at least 2 hours.
Roll out dough on a floured surface to about 1/8" thick. Cut out rounds using 2 3/4" cutter.
Grease mini cupcake pans with preferred cooking spray.
Do not push the rounds into the molds. Instead, place the dough over the cavity and turn the dough using four fingers positioned on the outside rim of the round. Do this until dough stretches into the cup. Once the dough is mostly in the pan, push with fingertips carefully to fill the corners.
Making 48 tarts will use about three-quarters of the dough. Return remaining dough to refrigerator until it's needed to top tarts.