For the Lemon Curd:

• In a small saucepan, whisk the eggs until they are beaten.  Transfer to a medium-low heat and add sugar and lemon juice.  Whisk constantly until the sugar has dissolved.  Add the butter and vanilla.  Keep whisking until the mixture has thickened and coats the back of a spoon.
• Remove immediately the heat and let cool for about 10 minutes.  Place a sheet of clingfilm and press it gently to the top of the curd.  This will prevent a film or condensation from forming over the curd as it chills.  Transfer to the refrigerator and let it set.

For the Crust:

• In the bowl of a food processor with the dough blade, combine all ingredients for the crust.  Pulse until a soft, pliable dough comes together.  NOTE: If the mixture is too crumbly, add an additional tablespoon of ice water.
• Shape the dough into a disk and chill in the refrigerator for about 1 hour.
• Preheat oven to 350 degrees F.  Line your tartlet pan with parchment paper and set aside. NOTE: if you do not have a tartlet pan, you can always use an 11-inch standard tart pan.
• On a lightly floured surface, divide the dough in half and then into quarters.  Roll out each portion to fit your tarlet molds.  Trim and crimp the edges.  Prick the bottom of each tartlet with a fork.
• Bake for about 15 minutes or until golden.  Remove from the oven and let cool completely before filling.

For the Chantilly Cream:

• In a small metal bowl, whip the cream, sugar, and vanilla to stick peaks.  Pipe or dollop each tartlet with the fresh cream before serving.  Enjoy!