Vanilla Mini Tarts

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   In a medium bowl, whisk together flour and confectioner's sugar.

   Tip: Sift the mixture to remove any lumps.

3. 3

   Add the unsalted butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse breadcrumbs.

   Tip: Be careful not to overwork the dough.

4. 4

   In a small bowl, whisk together eggs, vanilla extract, and whole milk.

   Tip: Make sure the mixture is well combined.

5. 5

   Add the egg mixture to the flour mixture and stir until the dough comes together in a ball.

   Tip: Don't overmix the dough.

6. 6

   Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 3 mm.

   Tip: Use a rolling pin to achieve an even thickness.

7. 7

   Cut out small squares of dough, about 5 cm per side.

   Tip: Use a cookie cutter or the rim of a glass to create the desired shape.

8. 8

   Place the dough squares onto the prepared baking sheet, leaving about 1 cm of space between each tart.

   Tip: Make sure the tarts are evenly spaced.

9. 9

   Bake the tarts for 15-20 minutes, or until they are lightly golden.

   Tip: Keep an eye on the tarts after 10 minutes to avoid overbrowning.

10. 10

    Allow the tarts to cool completely on a wire rack.

    Tip: This will help the tarts hold their shape when filled.

11. 11

    To make the vanilla filling, whisk together confectioner's glaze, cornstarch, and granulated sugar.

    Tip: Make sure the mixture is smooth and free of lumps.

12. 12

    Add the vanilla extract and whisk until well combined.

    Tip: Adjust the amount of extract to your liking.

13. 13

    Fill a piping bag with the vanilla filling and pipe into the cooled tart shells.

    Tip: Use a small round tip to create a smooth, rounded filling.