A twist on the classic sweet tart dough (short crust) - this one adds vanilla beans to the pastry.
Vanilla tart pastry:
1⅔ cup all purpose flour
pinch of salt
5 Tbsp (50g) icing sugar
½ cup (125g) cold butter
Vanilla seeds scraped from bean
2 egg yolks
2 Tbsp ice cold water
To make the pastry:
Place the flour, salt, icing sugar, butter and vanilla seeds in a food processor and pulse to form breadcrumbs. Then with the motor running, add the egg yolks and water, process just until the dough forms a ball. Remove from the food processor and divide into 6 even balls of dough (around 80g each). Flatten each to a disc and wrap separately in plastic wrap. Refrigerate for at least an hour.
