- In a food processor, combine the flour, icing sugar and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add the egg yolks and vanilla. Pulse again until the dough begins to form. Remove from the processor and shape into a short log. Slice the dough into 8 pieces and refrigerate for 15 minutes.
- On a lightly floured surface, roll out 1 piece of dough at a time into a disc 1/8 inch (3 mm) thick. Line eight 4-inch (10 cm) tartlet pans with removable bottoms. Prick the tart shells with a fork. Place the pans on a baking sheet and refrigerate for 30 minutes, or freeze for 15 minutes.
- With the rack in the lowest position, preheat the oven to 400°F (200°C).
- Bake the tart shells on the baking sheet for 12 to 15 minutes or until light golden brown. Let cool completely before unmoulding.
- Brush the melted white chocolate inside the shells and set aside.
- Preheat the grill, setting the burners to medium.
- Create a papillote by layering two large sheets of aluminum foil. In the centre, place the fruits and sprinkle with the sugar. Close and tightly seal the papillote. Place on the grill, close the lid and cook for 10 to 12 minutes. Let cool.
- When ready to serve, divide the fruit among the tart shells and drizzle with the cooking juices.
The tart shells can be baked and coated with the white chocolate several days in advance and stored in an airtight container.