Lightly beat together yolks and the cold water in a
small bowl or glass measure until combined.
Pulse flour, sugar, and salt in a food processor until
combined. Add butter, and pulse until mixture resembles
coarse crumbs with some larger pieces remaining,
about 10 seconds. Drizzle in yolk mixture, and
pulse until dough just begins to hold together (no
longer than 30 seconds).
Divide dough in half, shape into disks, and wrap in
plastic. Refrigerate until firm, 30 minutes or overnight.
Roll out one dough piece to 1/4-inch thickness on a
lightly floured surface. Cut into twelve 4-inch circles.
Fit dough into 3-inch fluted tart shells. Repeat with
remaining dough. Place pans on a rimmed baking
sheet, and freeze for 30 minutes.
Preheat oven to 375 degrees. Prick bottoms of shells with a
fork. Line shells with parchment paper or cupcake
liners; fill with baking beans. Bake for 5 minutes;
reduce heat to 350 degrees, and bake for 30 minutes more.
Remove beans and liners; bake for another 10 minutes
or until completely baked through and golden
brown. Transfer to a rack to cool. Tart shells can be
stored in an airtight container up to 2 days.
Pour panna cotta into fully cooled prepared tart
shells. Refrigerate for 2 hours until set. Before serving,
garnish with candied grapefruit peel.
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