Split the vanilla bean lengthwise. With the blunt side of a butter knife, scrape the caviar out of the pod and place it in a medium-sized bowl. Add the egg yolks and the whipping cream to the bowl and whisk to combine. Set aside.
Place the flour, sugar, and salt in a large food processor. Blitz for 15 seconds to combine. Cut the butter into small cubes and set the food processor to low. Drop the butter cubes into the dough as it blitzes at a steady but measured pace.
With the food processor still running, slowly stream in the egg, cream and vanilla mixture and process until a dough forms. Transfer the dough to a lightly floured surface and form into a large ball. Cut the ball in half and form each half into a disc. Wrap each disc in plastic wrap and transfer to the fridge. Let chill for 1-2 hours or overnight.
Take one chilled disc and place it on a lightly floured surface. Let stand at room temperature for 15 minutes before rolling out to roughly a 1/4 of an inch thick. Coil the pastry dough around your rolling pin and unroll it over a fluted, 9-inch tart pan. Press the dough into the sides and base of the tart pan and trim the edges. Transfer the dough to the fridge and chill for 30 minutes.
While the tart shell is chilling, preheat the oven to 375°F. Take the chilled dough out of the fridge and prick the surface all over with a fork. Fit a piece of parchment into the center of the tart pan and fill with granulated sugar, dried beans or pie weights. Bake your shell for 15-20 minutes or until golden brown. Transfer the tart to a cooling rack and let cool completely.