How To Make A Perfect MiniTart Shell

 

Ingredients:

500 grams of unsalted butter  (room temp) 

250 grams Powdered Sugar

4 grams  of vanilla sugar

2 eggs

Salt a pinch

½ kg  all purpose flour

Directions:

In the mixer 500 grams of unsalted butter blend few second

Add 250 grams of powdered sugar and blend it lightly.

Add 4 grams  of vanilla sugar, pinch of salt and 2 eggs (one by one)

Add 1/2 kg all purpose flour

You can also use your hands.

Now the dough is ready,wrap and put it in the fridge for at least  1 hour.

After 1 hour, divide the dough into two parts.

Sprinkle all-purpose flour on dough and roll it out with the help of a rolling pin.

Roll it out to 2mm/3mm thickness (2mm thickness for 6~8cm) 

place rolled dough,set and cut the edges with the help of the roller.

Prick with fork and bake in a preheated oven at 320 degrees for about 12 to 15 minutes.

Alternatively you can bake the tart shells, cool them, then store them in this baked state in a cold dry place or freeze them for up to 4 months.