1. Place all dry ingredients in food processor. Slowly drizzle in Colavita Olive Oil while prcessor is one. Slowly add the cold milk while the processor is on. Chill dough at least 45 minutes. 2. Turn dough on a barely floured surface and roll to about 1/4 inch thick. Do not over handle the dough. 3. With a 3 or 4 inch diameter drinking glass or biscuit cutter, cut rounds. 4. Place in muffin tin that has been lightly brushed with olive oil. Press in and fold down edges to form crust; trim. Poke holes in the bottom of each tart shell with a fork. Bake blind at 375 degrees for 7 to 12 minutes depending on the muffin pan. Watch after 5 minutes and remove from oven when light brown. If pastry has puffed in the center, gently press down with a spoon or your fingers while still warm. Cool completely. Freezes very well when well wrapped. Fill with fruit filling or lemon curd. Garnish with a small cut pansy or whipped cream. Tarts may also be baked with filling. Crust recipe is also excellent for pies and cobbler base.