Tart Preparation Instructions

• Preheat the oven to 350˚F. Spray two 12-cup mini muffin pans with baking spray and rub each cup thoroughly with a piece of paper towel.
• Place the soft butter and powdered sugar in a bowl and stir until smooth. Add the vanilla and stir to combine, then sprinkle in the corn starch and stir until smooth.
• Add the flour and salt, stirring from the bottom up until the dough comes together in a clump.
• Divide the dough into 24 equal portions, roll them into balls, and place each ball into a mini muffin cup, flattening each gently.
• Make an indentation in the center of each flattened ball using a ½ teaspoon measuring spoon.
• Bake in the oven for 18-24 minutes until golden brown. Reinforce the center wells if needed.
• Let the tart shells cool in the pan for 10 minutes, then remove and cool completely on a cooling rack.
• Fill each well with 1-1 ½ teaspoons of lemon curd and garnish if desired.