1 1/4 cups (190 g) unbleached all-purpose flour

1/2 cup (65 g) icing sugar

1/4 tsp salt

1/2 cup (115 g) cold unsalted butter, diced

2 egg yolks

1/2 tsp (2.5 ml) vanilla extract

2 oz (55 g) white chocolate, melted

In a food processor, combine the flour, icing sugar and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add the egg yolks and vanilla. Pulse again until the dough begins to form. Remove from the processor and shape into a short log. Slice the dough into 8 pieces and refrigerate for 15 minutes.

On a lightly floured surface, roll out 1 piece of dough at a time into a disc 1/8 inch (3 mm) thick. Line eight 4-inch (10 cm) tartlet pans with removable bottoms. Prick the tart shells with a fork. Place the pans on a baking sheet and refrigerate for 30 minutes, or freeze for 15 minutes.

With the rack in the lowest position, preheat the oven to 400°F (200°C).

Bake the tart shells on the baking sheet for 12 to 15 minutes or until light golden brown. Let cool completely before unmoulding.

Brush the melted white chocolate inside the shells and set aside.

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