Ingredients
2
1/4 sticks (1 cup plus 2 tbsp) cold unsalted butter
3/4
cup confectioners\' sugar
Directions
1.
Cut butter into bits. In a bowl with a pastry blender or in a food processor blend or pulse flour, confectioners\' sugar, and salt until combined well and add butter, blending or pulsing until mixture resembles coarse meal. In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, tossing with a fork or pulsing until incorporated. Form dough into a ball and divide into 2 pieces. Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 1 week.
2.
Preheat oven to 400°F.
3.
Form 1 dough disk into twenty-four 1-inch balls, keeping remaining disk wrapped and chilled. Press dough balls into bottoms and up sides of twenty-four 1/8-cup mini-muffin cups (about 1 3/4 inches across top and 1 inch deep). Trim any overhang with a knife and prick bottoms of shells with a wooden pick. Chill shells 15 minutes, or until firm. Bake shells in middle of oven 12 minutes, or until golden, and cool in cups on racks. Gently loosen shells with a knife and remove from cups, reserving shells for Chocolate Raspberry Bites.
4.
Make more shells (for Lemon Meringue Bites) in same manner but after loosening shells do not remove them from cups. Tartlet shells may be made 2 days ahead and kept in an airtight container at room temperature.
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