By hand: Combine flour and salt in large bowl. Make well in center and add butter, eggs and yolks. Lightly blend butter mixture with fingertips. With knife or pastry blender, cut dry ingredients into wet ingredients until dough is crumbly. Gradually add milk, tossing with fork, until dough comes together. Dough will be soft. Gather into ball. Wrap dough in plastic wrap and refrigerate at least 1 hour or up to 2 or 3 days. When ready to roll dough, place on parchment, wax paper, aluminum foil or plastic wrap to facilitate handling. Food processor: Combine flour, salt and butter in food processor fitted with metal blade. Process with short pulses until mixture is crumbly. Add eggs and yolks with short pulses; do not overmix. Add milk gradually with short pulses until dough begins to clump. Remove dough and proceed as above. Makes enough for one 14-inch tart. dess 51