Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the flour and powdered sugar. Whisk them together until well blended.

Add the cold, diced butter to the dry mixture and mix until it resembles coarse crumbs.

Incorporate the egg yolk and stir until just combined, adding ice water if the mixture seems too dry.

Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Once chilled, roll the dough out to about 1/8 inch thick on a floured surface.

Transfer the rolled dough to a tart pan, pressing it gently into the edges and trimming any excess.

Blind bake the crust by placing parchment paper over it and filling with pie weights. Bake for 20 minutes, remove weights and paper, then bake for an additional 5-10 minutes until golden brown.

Allow the tart crust to cool completely before adding your desired sweet filling.