In a small bowl, mix together the egg and cream. Set aside.
In a bowl of an electric mixer, combine the flour, sugar, salt and butter. Using the paddle on low speed, mix in the butter until it is the size of small peas. With the mixer on low speed add the egg mixture. Mix the dough just until it is no longer dry- looking. It will still be loose and crumbly looking. Place the dough on a work surface. With your hands, combine to form a ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable.
Preheat oven to 350 degrees F. On a lightly floured work surface roll the dough out to 1/8-inch thick. Line six 4-inch wide tartlet pans, be sure to press the dough carefully around the bottom edges of the mold. Line with parchment and fill with uncooked rice or beans. Bake until edges are golden brown, about 20 minutes. Remove parchment and rice or beans and bake for an additional 10 minutes or until the entire surface is golden brown.
Recipe courtesy of Gourmet Magazine