Crafting the French Lemon Cream Tart is straightforward when you follow these detailed steps:

1. Make the Crust:
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the flour, salt, and sugar.
3. Add the chilled diced butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Stir in the egg yolk. Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
5. Form the dough into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.

2. Line the Tart Pan:
1. Roll out the chilled dough on a lightly floured surface until about ¼ inch thick.
2. Carefully transfer the rolled dough into a 9-inch tart pan, pressing it into the edges. Trim off excess dough.
3. Prick the bottom with a fork to prevent bubbling.

3. Pre-Bake the Crust:
1. Place parchment paper over the crust and fill with pie weights or dry beans.
2. Bake for 10-15 minutes until lightly golden. Remove the weights and parchment, then bake for an additional 5-10 minutes until golden brown.
3. Let the crust cool completely.

4. Prepare the Lemon Cream Filling:
1. In a saucepan, whisk together the eggs, sugar, lemon juice, lemon zest, and cornstarch over medium heat until combined.
2. Stir continuously until the mixture thickens, about 5-7 minutes.
3. Remove from heat and let cool slightly before whisking in the heavy cream.

5. Fill the Tart:
1. Pour the lemon cream filling into the cooled crust, smoothing the top with a spatula.
2. Refrigerate for at least 2 hours, or overnight for better flavor development.

6. Garnish:
1. Before serving, decorate with lemon slices and fresh mint leaves on top.
2. Optionally, dust with powdered sugar for a beautiful finish.

These steps provide a clear path to obtaining a French Lemon Cream Tart that looks as fabulous as it tastes.