Egg Custard Tarts - cooking recipe

Ingredients

2 1/2 cups flour
3/4 cup sugar
12 tbsp (1 1/2 sticks) butter, chilled, diced
1 None egg yolk
None None FOR THE CUSTARD
1/2 cup sugar
1 can (12 oz) evaporated milk
5 None eggs

Preparation

Combine flour, sugar and butter in a food processor. Pulse until crumbs form. Add egg yolk and process until mixture binds together.
Turn pastry onto a lightly floured surface. Using hands, bring together to form a disc. Cut in half. Roll out each piece between 2 sheets of parchment paper to 1/8-inch thickness. Refrigerate for 10 mins.
Lightly grease a 12-cup muffin pan and line with overlapping strips of parchment paper. Using a 5-inch round cutter, cut circles from pastry. Press into muffin cups. Refrigerate until required.
Preheat the oven to 400\u00b0F.
For the custard, place sugar and 1/2 cup water in a medium saucepan on low heat. Stir until sugar dissolves. Bring to a boil on high heat. Remove from heat and allow to cool.
Whisk milk and eggs into cooled syrup. Pour custard mixture evenly among muffin cups.
Bake for 15-20 mins, until set.