Ingredients
- 3 cups all-purpose flour
- 1 pinch kosher salt
- 1 cup unsalted butter room temperature
- 1/4 cup granulated sugar
- 1 cup powdered sugar
- 3 egg yolks
- 1 teaspoon whole milk
- 1 1/2 teaspoons vanilla extract
Instructions
- Sift together the all-purpose flour and salt. Set aside.
- In a mixer with a paddle attachment, beat the room temperature butter, granulated sugar, and powdered sugar until smooth.
- In a small dish, whisk together the egg yolks, milk, and vanilla extract. Gradually beat this mixture into the creamed butter, scraping the bowl as needed.
- On low speed, gradually add the flour mixture to the butter mixture. Mix until it starts to come together into a dough. If dry, add 1/2 teaspoon more milk at a time until it comes together.
- Form the dough into a disk, wrap it in plastic, and chill for 1 hour.
- Preheat the oven to 350°F.
- Roll out the dough, cut into rounds, and press into mini tart molds. Prick the bottom of the shells with a fork. Chill for 15 minutes, then bake for 12-15 minutes until golden.
