Sift flour(3 cups/430 grams) and salt(1 /8tsp). Set aside.

In the mixer fitted with a petal attachment beat unsalted, room temperature butter (2 sticks, 226 grams) and powdered sugar (1 cup and ¼ cup) until smooth. In a small dish whisk together egg yolks (3 egg yolks) and vanilla bean paste or vanilla extract (2 tsp). Gradually beat egg yolk mixture into the creamed butter. Scrape the bowl few times as needed.

On the low speed, gradually add flour mixture to butter mixture. Mix until it starts to come together. If the dough is too crumbly, add 1tsp milk. Do not overwork the dough. Invert the dough onto a clean work surface or into a large bowl and gather dough together with your hands into a ball. Then form the dough into a disk, wrap it in the foil and chill for 1 to 2 hours

Preheat oven to 350F.

Place mini tart shell molds onto a baking sheet. Spray with a no-stick spray, set aside.

Take out the chilled dough, and cut it in half. Let it soften for 5 minutes. Roll it out between 2 sheets of parchment or use Dough EZ Mat. Roll it out using ⅛-inch thick.

Cut out as many rounds as you can. Gather scraps and re-roll. Shape the tarts as shown in the picture tutorial/video. Use a fork to prick the bottom of the shells. Chill unbaked tarts for 15 minutes. Bake at 350F for 12-14 minutes until golden around the edges.TIP: My mini tart molds are about 3 inches across at the opening. I used a 3.5-inch cutter to cut out my rounds.

Let cool for 10-15 minutes before removing tarts from the molds. Turn the mold upside down and tap it firmly onto your work surface to release the shell.

Let the tarts cool before filling.