Preheat the oven to 350°F. Place an 11-inch tart pan on a baking sheet.

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese with the butter, vanilla, sugar and brown sugar, and beat until light and fluffy, 3 to 4 minutes.

Add the flour and salt, and mix just until fully incorporated, 1 to 2 minutes. Scoop the finished tart dough into the tart pan.

With your hands, press the tart dough into an even layer on the base and up the side of the pan. Use the bottom of a measuring cup to help flatten the dough and make it even around the edge. Trim and discard any excess dough that comes up the side.

Transfer the tart shell to the refrigerator and chill for 15 to 20 minutes. Pierce the bottom with a fork a few times.

Bake the tart shell until golden and set, 10 to 12 minutes. Cool completely before filling and serving.

MF Note: Made 1/17/19. Crust very tough. but it was tasty. Seemed too good to be true so I guess it was.