Tart Crust
Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal.
Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
Wrap the dough tightly in plastic wrap, and chill for 1 hour.
On a lightly floured surface, roll the dough to a thickness of about 1/8-inch.
Press the dough gently into the tart pan, trimming away any excess.
Filling
Mix the condensed milk and lemon juice in a bowl.
Drain the juice from the crushed pineapple and mix it into condensed milk.
Whip the cream stiffly and fold slowly to the mixture.
Pour into crust and refrigerate for 2 hours.
