In a small bowl, whisk the cream and egg yolks together.
In a food processor pulse the flour, butter, sugar, and salt until it's in roughly pea-sized pieces.
While the machine is running drizzle in the cream just until the mixture comes together.
On a well-floured surface knead the dough together about 5 times. It will magically transform from a crumbly mess to a workable dough.
Form the dough into a disk, wrap with plastic and chill for a few hours or overnight.
Divide the disk in two, roll out one half and cut out the crusts. The other half can be refrigerated, or frozen for later use.
Place disks in mini tart form and press into shape with the mini pie press (mine came as a set with the pan) or using your fingers.
Pierce each tart shell with a fork several times and bake for about 8-10 minutes at 425F. (Watch them carefully so they don't burn!)
Allow to cool in the pan.