Into a large bowl, cut cold butter into flour, sugar, and salt, using a pastry blender.
Sprinkle vanilla extract and cold water over the flour mixture.
Turn out onto a lightly floured surface and gently knead to form a ball.
Wrap with plastic wrap and refrigerate for at least an hour. Dough should be well chilled before rolling.
Divide dough in half and on a lightly floured surface, roll very thin, about ¼ “ in thickness. Can roll dough thicker if you prefer.
Cut dough with a biscuit cutter or any round cutter to desired size.
Place cut dough into a mini muffin (or any size muffin tin you are using.)
Use a knife to trim the top of the dough. Prick with fork tines and bake for 12-15 minutes in a preheated 325°F oven.
Notes
Use a good quality of butter as it is the star of the show!
These tart shells are good with so many different fillings. I like to add fresh raspberries that have a bit of sweet glaze on them. They also make wonderful mini pies shells for cooked fillings.
