by Jimmy Subia, Pastry Chef, Downtown @ the HiSAM
Yield: 1 (9-inch) tart
Combine flour, sugar and salt. Cut in the cold butter until a meal is formed. Add the vanilla and, while you knead the dough, add the water a tablespoon at a time until it just comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour. Roll out the dough on a lightly floured surface to a thickness of ¼ inch. Place the crust in a prepared tart pan. Dock the crust with a fork and par-bake at 350° F. for 20–25 minutes. Cool.
Whisk together all ingredients until smooth. Pass mixture through a fine strainer. Pour mixture into prepared tart crust. Bake at 250° F. for 18 minutes or until set. Portion and serve.