Pulse the crackers in a food processor until crumb consistency is reached.

Add the wafer butter, confectioner's sugar and vanilla paste. Pulse until combined and smooth.

Press into tartlette or tart molds and set aside.

Melt chocolate over a double boiler, stirring continually. When completely melted, remove form heat and transfer to a container that makes pouring easy - I used a measuring cup. You can use a microwave for this step, as well, but it is not my preferred way of melting chocolate - higher chance of burning the chocolate from my experience.

Pour melted chocolate onto the wafer butter dough in each mold and place in the refrigerator overnight, or until set (about two hours).