- 225 g plain flour
- 125 g unsalted butter softened
- 55 g icing sugar
- 1 egg whisked
- a dash of vanilla extract
For the Custard (Next time I would reduce this. I used about 1/2 to 2/3 of the mixture)
- 3 eggs
- 110 g caster sugar
- 225 g hot water
- 85 g evaporated milk
- 1/2 tsp vanilla extract
- To make the tart crusts, first cream the butter and sugar with an electric mixer set at a medium speed until the mixture is smooth, fluffy, and light in color. Adjust the mixer speed to low and add the egg in two batches only adding the second batch once the first one is incorporated. Add the vanilla and mix until combined. Add the flour and continue mixing until a dough is formed.
- Break the dough into small chunks and place each in a tartlet mold. Using your hands, press the dough into the molds until it covers the mold. The bottom of each tart shell should be thinner with the top edge slightly thicker. Place the tart molds on a baking sheet and set aside. Position the oven rack in the lower third of the oven. Preheat the oven to 400F (200C).
- While the oven preheats, make the custard. Heat the water in a small saucepan until it's hot but not boiling. Add the sugar and stir until the sugar is dissolved. Remove the pan from the heat to cool.
- In a large bowl, whisk the egg and evaporated milk until combined. Add the cooled sugar water and mix with an electric mixer set to a low speed until the mixture is frothy with little bubbles. Place a fine mesh strainer over a bowl and strain the mixture. The mixture should be completely smooth with no bubbles.
- Spoon the custard into the tart molds. Transfer the tarts to the oven and bake them for 10 to 15 minutes or until the edges are lightly browned. Lower the heat to 350F (180C) and bake the tarts for 10 to 15 minutes or until the custard has lightly puffed in the center. Open the oven door one to two inches and bake the tarts until they are cooked through.
Recipe adapted from Christine's Recipes