Pour in the melted butter and vanilla.

Take a portion of dough and press together gently. Roll into a ball and flatten into a disc in palm of hand. Then press into the tart shell.

Aim for a thickness of about 2–3 mm. If it's too thick, the pastry can overpower the filling.

Prick the bases with a fork. Freeze or refrigerate.

Preheat oven to 180. Bake as follows:

Mini tartlets (4–5 cm): 10–12 minutes

Standard muffin-sized tart shells (6–7 cm): 12–15 minutes

Bake until the edges are just turning golden. If you're adding a filling that will be baked again (such as lemon curd) bake the shells until they're only lightly golden. For no-bake fillings (like chocolate ganache or fresh fruit), bake them until they're a deeper golden colour so they stay crisp.

Pour in the melted butter and vanilla.

Take a portion of dough and press together gently. Roll into a ball and flatten into a disc in palm of hand. Then press into the tart shell.

Aim for a thickness of about 2–3 mm. If it’s too thick, the pastry can overpower the filling.

Prick the bases with a fork. Freeze or refrigerate.

Preheat oven to 180. Bake as follows:

Mini tartlets (4–5 cm): 10–12 minutes

Standard muffin-sized tart shells (6–7 cm): 12–15 minutes

Bake until the edges are just turning golden. If you’re adding a filling that will be baked again (such as lemon curd) bake the shells until they’re only lightly golden. For no-bake fillings (like chocolate ganache or fresh fruit), bake them until they’re a deeper golden colour so they stay crisp.