Egg Custard Tarts - cooking recipe

Ingredients

2 1/4 cups all-purpose flour
1 1/4 cups granulated sugar
15 tbsp chilled butter, chopped
1 None large egg yolk
1 (13.5 oz) can condensed milk
5 None large eggs

Preparation

Preheat oven to 400\u00b0F. Line a 12-cup muffin pan with paper liners.
In a food processor, combine flour, 3/4 cup sugar and butter. Pulse until mixture resembles coarse breadcrumbs. Add egg yolk and process until mixture just comes together. Turn out onto a lightly floured work surface and knead until smooth. Cut in 1/2 then roll each portion out until 1/8 inch-thick. Chill for 10 mins.
Cut out 12 - 5 inch discs from dough then use to line muffin recesses. Chill until required.
To make the custard, combine remaining sugar and 1/2 cup water in a medium saucepan. Stir over low heat until sugar dissolves. Bring to a boil then remove from heat and let cool. Whisk condensed milk and eggs into cooled syrup then distribute between tart shells and bake for 15-20 mins, or until set. Serve warm.