Cut the butter into 1/2 inch (ish) pieces and put back in the freezer. I find this the best way to get the cold butter that makes this recipe successful.

Combine egg yolk, ice water, and vanilla extract and keep cold

Combine flour, sugar, and salt in the bowl of a food processor or a large bowl.

If using a food processor, add the butter all at once and pulse to combine. You will want it to look like coarse cornmeal with larger butter pieces no bigger than a pea. If not using a food processor, using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse cornmeal with the larger butter pieces no bigger than a pea.

Add the egg mixture. If using a food processor, combine just until the dough starts to pull together, and you can squeeze the dough together, and it holds. If by hand, mix with a fork until the dough begins to pull together, and you can press the dough together, and it holds.

On your work surface, divide the dough between two sheets of plastic wrap or cling film. Form into disks, wrap in plastic wrap and refrigerate for a least 30 minutes.

Preheat oven to 350F°

Remove one disk at a time and roll out on a lightly floured surface, re-dusting your rolling pin and the surface of your dough just as needed to prevent sticking.

Roll to 1/8 inch thickness

Using a knife, biscuit cutter, or cookie cutter, cut dough 1/2" to 1" wider in diameter than the diameter of your mini-tart pan.

Grease tarts pans or spray with a little cooking spray if they are not non-stick.

Transfer by spatula to your tart pan and gently push down into your tartlet pans.

Optional: add dried beans to the uncooked dough to prevent any bubbling.

Bake for 10 minutes, checking after 8 for browning.

Let cool in pans on a wire rack.

Once cool, transfer to an airtight container until ready to be filled and enjoyed.

Your baked mini-tart shells will keep in the refrigerator for up to 5 days and in the freezer for a month.