Grilled Fruit Tartlets

Instructions

1. 1

   In a food processor, combine the flour, icing sugar and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add the egg yolks and vanilla. Pulse again until the dough begins to form. Remove from the processor and shape into a short log. Slice the dough into 8 pieces and refrigerate for 15 minutes.

2. 2

   On a lightly floured surface, roll out 1 piece of dough at a time into a disc 1/8 inch (3 mm) thick. Line eight 4-inch (10 cm) tartlet pans with removable bottoms. Prick the tart shells with a fork. Place the pans on a baking sheet and refrigerate for 30 minutes, or freeze for 15 minutes.

3. 3

   With the rack in the lowest position, preheat the oven to 400°F (200°C).

4. 4

   Bake the tart shells on the baking sheet for 12 to 15 minutes or until light golden brown. Let cool completely before unmoulding.

5. 5

   Brush the melted white chocolate inside the shells and set aside.