Salt and flour (3 cups/430 grammes each) should be sifted. Place aside.

Unsalted, room temperature butter (two sticks, 226 grammes) and powdered sugar (one cup and one-fourth cup) should be thoroughly combined in a mixer with a petal attachment. Whisk together three egg yolks, vanilla bean paste, or vanilla extract in a small bowl (2 tsp). Beat the egg yolk mixture gradually into the butter creamed. As necessary, scrape the bowl a few times.

Slowly incorporate the flour mixture into the butter mixture. Mix until the mixture begins to bind. Add 1 teaspoon of milk if the dough is too crumbly. Avoid overworking the dough. The dough should be turned out onto a clean surface or placed into a big bowl and gathered with your hands into a ball. After that, shape the dough into a disc, cover it with foil, and chill for a minimum of two hours.

Set the oven to 350°F.

Mini tart shell moulds should be put on a baking sheet. Apply a no-stick spray, then set the area aside.

Cut the cold dough in half and remove it. Give it five minutes to soften. Use Dough EZ Mat or roll it out between two sheets of parchment paper. Utilizing 1/8 inch rolling guides, roll it out.

As many rounds as you can, remove. Reroll leftover scraps. The tarts should be formed as per the photo or video instructions. Prick the shells' bottoms with a fork. Bake for 12 to 14 minutes at 350°F or until the edges are brown.