Classic Vanilla-Infused Sweet Tart Crust

1. Cream Butter and Sugar

Begin by creaming together the butter and sugar until the mixture is light and fluffy. This step is crucial as it incorporates air into the dough, ensuring a tender crust. It’s ready when it looks pale and has a smooth, creamy texture.

2. Add Salt, Vanilla, and Egg Yolk

Next, add the salt, vanilla extract, and egg yolk to the creamed mixture. Blend these ingredients thoroughly until everything is well combined. The egg yolk will help bind the dough, while the vanilla adds a subtle, sweet aroma.

3. Add Flour

Gradually add the flour to the mixture. Continue mixing until there are no dry patches left and the dough is uniformly combined. Be careful not to overmix, as this can make the crust tough.

4. Chill the Dough

Once the dough is ready, wrap it in plastic wrap and chill it in the refrigerator for at least 4 hours, or preferably overnight. This resting period allows the butter to firm up and the flavors to meld, making the dough easier to handle and enhancing the final texture of your crust.

5. Prepare and Bake

When you're ready to use the dough, let it sit at room temperature for a few minutes if it's too hard to roll out. Roll it to your desired thickness and shape it into your tart pan, tartlet pans, or cut out cookies. Bake according to your specific recipe's instructions.