|Directions Preheat oven to 375°F
Place oven rack in the upper third of the oven. Lightly oil 24 three inch muffin cups.
In a medium-size saucepan, combine water, vegetable oil, sugar and salt and bring just to a boil over medium heat. Remove from the heat and add flour all at once. Stir with a wooden spoon until the mixture forms a smooth mass. Let cool for 2 minutes, then transfer to a stand-up mixer fitted with paddle attachment or to a food processor.
In a measuring cup, whisk together eggs, egg whites and vanilla. Gradually add one quarter of the egg mixture to the flour paste, beating or processing until the eggs are incorporated. Repeat with 3 more additions of the egg mixture until the batter just falls from a spoon. The batter will seem lumpy.
Place about 1 tablespoon of pastry into each prepared muffin cup. With moistened fingers, press the pastry part way up the sides of the cups, forming 3/8 inch thick shells.
Bake for 5 minutes. Remove from the oven and prick the centers of the shells with a fork. Return to the oven and bake for 10 to 15 minutes longer, or until puffed and golden.
Loosen shells with a table knife or small metal spatula and transfer to a wire rack. Let cool.
Just before serving, spoon about 1 tablespoon of Lemon Curd (see recipe below) into each tart shell and dust with Confectioners sugar (optional).