TART SHELLS

1. Preheat oven to 325 degrees. Spray a mini muffin tin with vegetable spray and set aside.

    

2. In a small bowl, mix together the flour and salt. Set aside.

    

3. Add butter to a large mixing bowl and beat on medium speed with electric mixer to a creamy consistency. Add powdered sugar and beat 1-2 minutes until pale yellow and fluffy. Mix in vanilla extract.

    

4. Add flour to the butter mixture and beat on low speed until incorporated, scraping down sides of bowl if necessary.

    

5. Scoop 1 level tablespoon of dough into each muffin tin. Use floured dough tamper, to tamp the dough into the muffin tins to form little shells. Refrigerate for 10-15 minutes until chilled.

    

6. Bake for 10 minutes then remove from oven and use dough tamper again to press the puffed dough down into shells.

    

7. Bake another 5-8 minutes until golden brown. Allow the shortbread shells to cool in the pan. Carefully slide very thin knife between the tart and the pan to remove shortbread crusts.
   
   *** Shortbread is naturally crumbly, so don’t worry if a little cookie falls away.
    
8. Cool to room temp on wire rack. When shells are at room temperature, pipe/spoon curd into the shortbread shells. Top with a piece of kiwi, or other fruit and mint leaf for garnish. Cover loosely with plastic wrap until ready to serve. Best if served the same day.