Sweet Tartlet Shells

Preparation 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. Preheat oven to 400°F. 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 . 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.

Preparation 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. Preheat oven to 400°F. 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 . 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.