YIELD: 2 (8- OR 9-INCH) BOTTOM CRUSTS, 4 (6-INCH) BOTTOM CRUSTS, 1 (9 INCH × 1-INCH) FLUTED TART CRUST WITH CRUST UP THE SIDES, 2 (14-INCH × 4.5-INCH × 1-INCH) LONG RECTANGLE TART CRUSTS WITH CRUST UP THE SIDES, 18 (1½-INCH) TARTLET SHELLS
1½ sticks (12 tablespoons) cold unsalted butter
⅔ cup confectioners’ sugar
½ teaspoon salt
¼ teaspoon vanilla extract
1½ cups all-purpose flour
3 tablespoons cocoa powder
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and confectioners’ sugar until the mixture is light and fluffy.
2. Add the salt and vanilla to the bowl and beat on low speed until the mixture is fully incorporated.
3. Add the flour and cocoa powder to the bowl and beat on low speed until the mixture is fully incorporated and the dough comes together.
4. Shape the dough into a disc. Wrap in plastic and refrigerate for 2 hours.
5. Preheat the oven to 350°F.
6. On a lightly floured surface, roll out the dough to ¼-inch thickness. Use the pan(s) as a template and trim the dough to fit the pan(s).
7. Grease the pan(s). Carefully lay the disc(s) of dough inside the pan(s) and press down, fitting evenly. Using a fork, dock the dough to ensure even baking.
8. Place the pan(s) in the center of the oven, directly on the middle shelf. Bake for 10 to 12 minutes. Remove from the oven and set aside to cool to room temperature, about 1 hour.