For the Pastry:
1 1/2 cups (about 7 1/2 ounces) flour
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened and cut into cubes
3 tablespoons cream

For the Filling:
1 cup jelly beans

For the Icing:
1 cup (about 6 ounces) confectioners' sugar, sifted
2 tablespoons heavy cream
Rainbow sprinkles (optional)