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Lightly coat tart pans with cooking spray, set aside.
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Pre-heat oven to 350°F,
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In a small bowl, stir together the egg yolk, water and vanilla; set aside.
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In a stand mixer, fitted with the flat beater, stir together the flour, sugar and salt.
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Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
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Add the egg mixture and beat just until the dough pulls together.
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Transfer the dough to a work surface, pat into a ball and flatten into a disk.
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To make mini tarts divide into 6 balls.
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On a lightly floured board, roll out the dough with 6 to 8 gentle taps of the rolling pin.
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Lift the dough and give it a quarter turn.
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Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick.
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Carefully lift dough and place on top of prepared tart pan.
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Gently press dough into pan.
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Use a small, sharp knife to trim the excess dough from the top of the tart pan.
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Use knife to poke a small hole in the bottom of the dough.
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Bake 15 - 20 minutes until golden brown.
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Cool completely before filling with ganache.