in a bowl sift the flour and icing sugar, and mix it well.
then add the butter & mix it with the help of your finger tips, should look like bread crumbs, then add the vanilla essence, eggs and mix it again with light hands ( can use chilled water 2tbs if having problem making the dough).
once the dough is made cover and keep in the fridge for 1/2 hour to make if firm.
preaheat oven 190c, gas mark 5, 375f.
after 1/2 hour take out the dough and dust the sufrace with flour and roll the dough and cut it with a cutter any shape but i am using a round cutter.
then add the round shaped dough it the baking tray, and prick the bottom with a folk and bake it for 15 to 20 minutes.
for a larger tart u do the same roll the dough and add it in the pan and cut of the extra dough on the sides and prick the bottom well and pinch the sides and bake it as well for 15 to 20 minutes.
once baked let it cool down completely and can store it in large air tight boxes and use as required.