Place salt, sugar, egg yolks, vanilla and cold butter in bowl of food processor: process using 4 (1-second) pulses. Add flour and process with 6 or 8 (1-second) pulses, until dough begins to clump, but doesn't form a ball.
Turn out onto work surface. Gather dough into a rough mound. Work small portions of the dough against the work surface with the heel of your hand, pushing away from you. When pieces of dough are pliable and peel away from surface in 1 piece, press into a ball. Wrap well and refrigerate 2 hours or until firm before rolling out.
YIELD: Makes enough dough for a 10-inch scalloped tart band. Fill with your favorite fruit filling, baking for 20 minutes at 375 degrees F. Reduce oven temperature to 350 degrees F and bake until fruit filling is fully cooked. If edges of crust begin to brown too much, cover them with strips of foil. Remove from oven and cool completely.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.