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Sweet Mini Tart Crust Recipe


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     Sweet Mini Tart Crust

Category   Desserts - Breads
Sub Category   None
Servings   40

3 cups all purpose flour
1 1/4 cup powdered sugar
3 egg yolks
2 tsp vanilla extract
2 sticks butter (room temp)

In the mixer fitted with a petal attachment beat butter and sugar until smooth, add egg yolks and vanilla bean paste, beat until combined. Add flour and stir until it starts to come together. If the dough is too crumbly, add 1tsp milk. Do not overwork the dough.
Invert the dough onto a clean work surface or into a large bowl and gather dough together with your hands into a ball. Then form the dough into a disk, wrap it in the foil and chill for 1 to 2 hours.
Take out the chilled dough, cut it in half. Roll it out thinly. Using a large spatula, run the spatula underneath the dough. Preheat oven to 350F. Spray mini tart pans with non-stick spray.
Cut out as many rounds as you can with a biscuit cutter. Transfer rounds into tartlet pan and gently press into pan. Cover with plastic wrap and gently press another tartlet pan into the first pan. Remove top tartlet pan and plastic wrap. Poke holes into tartlet with fork to prevent bubbles. Bake for 12-14 minutes. Let cool for 5-10 minutes. Gently tap pan on its side to remove shell.

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