In the food processor with metal blades, add butter, salt, egg yolk, sugar and milk. Process until you have a smooth cream.
Sift the flour and add to the food processor. Using the pulse button, pulse few times, until the mixture just starts to come together. Stop as soon a ball of dough has formed. Wrap in plastic wrap and refrigerate for 2 hours.
Take pâte brisée out of the refrigerator and let stand for 30 minutes on the kitchen counter. In the meanwhile, butter the edges of tart pan and place parchment paper on the bottom.
On flour-dusted work surface, roll out evenly a piece of short pastry to 1/8-1/4 in (3-5 mm) thickness.
Place the dough over the tart pan and press the pâte brisée into the bottom and up the sides of the ring. Cut off the excess pastry dough with a knife. Prick the bottom with a fork and refrigerate for 30 minutes.
Preheat the oven on 375F / 180C and prepare almond cream.