Combine the flour and icing sugar in the bowl of a stand mixer. With the paddle attachment on, gently whisk the dry ingredients on low speed. Add the cubed butter pieces and run the mixer on medium until the mixture looks like a coarse meal. Add the heavy cream and continue mixing until the mixture forms a ball and gathers together in the center. Gather the dough with your hands form it into a disc. Using your fingers, quickly press the dough on the base, then the sides of a 12-inch tart pan with a removable bottom. Leave about half to an inch overhang of dough on the sides. Roll a rolling pin on the top edges of the tart pan to cut the excess dough. Chill the dough in the fridge for about an hour or more.

After chilling, preheat oven to 350 F. Lay a piece of parchment paper over the dough large enough to cover it. Put enough uncooked rice or beans on the parchment paper, ensuring that the entire base of the tart is covered with the rice. Bake in the preheated oven for 10 minutes, gently remove the parchment paper with the rice and continue to bake for another 5-7 minutes or until the crust looks set and is lightly browned. Cool crust completely.