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1
Preheat oven to 350F with rack in upper third.
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2
Coat two 24-cup mini-muffin tins with cooking spray.
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3
Make crusts: Process flour and butter in a food processor until mixture is the consistency of fine crumbs.
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4
Add sugar, egg yolks, vanilla, lemon zest, and salt.
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5
Process just until combined and sandy in texture; do not overprocess.
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6
Divide dough into quarters.
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7
Divide each quarter into 12 equal pieces, and shape into balls.
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8
Place each ball in a muffin cup; press into cup, stretching dough up the sides.
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9
Set each muffin tin on a baking sheet.
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10
Bake crusts, rotating halfway through, until lightly browned all over and slightly darker at the edges, 18 to 20 minutes.
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11
Tap down any puffed centers of the shells with the end of a wooden spoon or your finger.
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12
Transfer sheets with muffin tins to wire racks to cool.
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13
Make filling: With an electric mixer, beat cream cheese, sugar, egg, lemon zest and juice, and vanilla on medium speed until smooth.
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14
Using a 1-inch ice cream scoop, fill the cooled crusts with filling.
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15
Bake cookies, rotating sheets halfway through, until filling is set and just beginning to color at the edges, 10 to 12 minutes.
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16
Transfer to wire racks to cool completely.
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17
Tassies can be refrigerated in single layers in airtight containers up to 3 days.
