Preheat oven to 350 degrees.
Sift flour and set aside. In a standing mixer with the paddle, cream the butter and cane juice at high speed for 4 minutes. Stop the mixer and scrape down the sides. Mix at high speed for 4 more minutes until light and fluffy. On medium speed, add the egg and yolk one at a time and mix until well incorporated. Stop the mixer and scrape down the sides and run for 2 minutes on high.
Stop the mixer and add the sifted flour, salt, cream and vanilla. Mix on low until dough just starts to bind together. Finish mixing by hand using a rubber spatula. Form dough into a round, flat disc and wrap in plastic. Refrigerate for at least 2 hours.
On a heavily floured surface, roll out the dough to 1/4 inch thick. Roll the dough back onto the rolling pin and lay it over the tart pan. Press the dough into the pan to fit. Leave 1/4 inch of overhang and trim the rest. Refrigerate for 1 hour.
Remove the shell from the refrigerator and line it with parchment. Fill with baking weights or beans to the top. Trim the overhang and bake for 10 minutes in the preheated oven. Rotate and bake for 10 more minutes. Remove the weights and parchment and bake until bottom is golden brown, about 15 more minutes. Cool shell to room temperature before filling.