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1
Cut butter into bits.
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2
In a bowl with a pastry blender or in a food processor blend or pulse flour, confectioners' sugar, and salt until combined well and add butter, blending or pulsing until mixture resembles coarse meal.
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3
In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, tossing with a fork or pulsing until incorporated.
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4
Form dough into a ball and divide into 2 pieces.
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5
Form each piece into a ball and flatten to form disks.
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6
Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 1 week.
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7
Preheat oven to 400F.
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8
Form 1 dough disk into twenty-four 1-inch balls, keeping remaining disk wrapped and chilled.
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9
Press dough balls into bottoms and up sides of twenty-four 1/8-cup mini-muffin cups (about 1 3/4 inches across top and 1 inch deep).
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10
Trim any overhang with a knife and prick bottoms of shells with a wooden pick.
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11
Chill shells 15 minutes, or until firm.
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12
Bake shells in middle of oven 12 minutes, or until golden, and cool in cups on racks.
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13
Gently loosen shells with a knife and remove from cups, reserving shells for Chocolate Raspberry Bites .
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14
Make more shells (for Lemon Meringue Bites) in same manner but after loosening shells do not remove them from cups.
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15
Tartlet shells may be made 2 days ahead and kept in an airtight container at room temperature.
