Sweet Spinach & White Chocolate Tartlets

**Prepare the Tart Crust:** In a food processor, combine the flour, powdered sugar, and salt. Pulse until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of ice water. Pulse until the dough just comes together. If too dry add a bit more ice water, 1 teaspoon at a time.

Turn the dough out onto a lightly floured surface and gently form it into a disk. Wrap in plastic wrap and chill for at least 30 minutes.

Preheat oven to 375°F (190°C).

On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out circles slightly larger than your tartlet pans. Gently press the dough into each tartlet pan, trimming off any excess dough. Dock the bottom of each tart shell with a fork.

Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is golden brown.

Let the tart shells cool completely.

**Prepare the Spinach White Chocolate Filling:** In a saucepan, combine the heavy cream and white chocolate. Heat over low heat, stirring constantly, until the chocolate is completely melted and smooth. Remove from heat.

In a separate saucepan over medium heat, cook the spinach with a small amount of water (1-2 tablespoons) until just wilted (about 2 minutes). Drain thoroughly and squeeze out as much excess water as possible.

Finely chop the cooked spinach (or use a food processor).

Stir the finely chopped spinach, lemon zest, and vanilla extract into the melted white chocolate mixture until well combined.

Pour the spinach white chocolate filling into the cooled tart shells. Spread evenly.

Refrigerate the tartlets for at least 2 hours, or until the filling is firm.

Serve chilled.