How to make Tart Shells| Mini Tart Shells |

This recipe is perfectly  buttery and flaky  crust that is sturdy enough  to hold whatever filling you decide upon.

Ingredients:
430 gms. All purpose flour
1/8 tsp. salt
3 eggyolks
160 gms. powdered sugar
2 tsp. vanilla extract
226 gms.  unsalted butter, room temp.
Instructions:
1. Sift flour and salt. Set aside.
2. Beat unsalted butter  and powdered sugar  until smooth.
In another bowl,whisk together eggyolks and vanilla extract. Gradually add the egg mixture into the creamed butter. Scrape the sides of the bowl as needed until its fully combined.
3. On slow speed,gradually add the flour mixture to the butter mixture. If the dough is  crumbly add 1 tsp. of milk.Do not overmix the dough.Invert onto a clean surface and gather the dough together with your hands and form it into a ball.Wrap the dough with plastic wrap and chill for 1-2hrs.
4.After 2 hrs..preheat your oven to 350f.Place the molds onto a baking pan and spray with non,stick spray and set aside.
5.Take out the chilled dough,cut it into half.Let it soften for  5 minutes.Roll out the dough and cut as many rounds as you can by using cookie cutter.(here i use a bigger tart molds to cut out).Gather scraps and re-roll.Shape the tart.
6. Use a fork to prick the bottom of the shells. Bake for 12-16 min. until golden around the edges.
7. Let it cool for 10 minutes before removing tarts from the molds.Turn it upside down and tap it onto your work surface  to release the shell.
8.Before adding your desired filling make sure it is completely cool.

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