In this recipe I’m going to tell you how to make the vanilla short crust tart dough and prepare the dough in the tart pans. You’ll need a food processor and 6, 4 1/2” tart pans with removable bottoms.
1 1/2 cups unbleached, all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon sea salt
1 stick (1/2 cup) cold, unsalted butter, cut into 1/2” pieces
2 large egg yolks
2 teaspoons pure vanilla extract
2 to 4 teaspoons cold water.
In your food processor add the flour, sugar and salt, pulse 5-6 times to blend. Add the cold butter pieces one at a time until the butter is the size of large peas. In a small bowl whisk together the yolks, vanilla and 2 teaspoons of water. Add in the yolk mixture and process until the dough begins to form small clumps, 5-10 seconds. Test the dough by squeezing a handful to see if dough holds together. If it’s crumbly and falls apart sprinkle 1 teaspoon water over dough and pulse a few times. Test again, add another teaspoon of water, if needed.
Take the dough out of the processor onto a lightly floured work surface and knead gently 2 or 3 times to finish bringing it together. The dough is now ready to prepare the tart pans.
Preheat oven to 350F. Divide the dough into 6 even balls and press the dough evenly along the bottom and the sides of your 4 1/2” tart pans. Make sure you press dough into sides then straight up. Remove excess or any dough that goes over the sides. The thinner the bottom and the sides the more of your yummy filling you’ll be able to pour inside. Pierce crust all over with the tines of a fork and transfer to the freezer to firm, about 10 minutes. Place in preheated oven and bake until golden brown, 18-20 minutes. Let cool then remove from the tart pan. Your tart shells are now ready to fill.
See my chocolate and caramel filling recipes for decadent Chocolate Ganache and Caramel Tartlets. Yum Yum!