Egg Tarts

Crust

1 1/2 Cups All Purpose Flour

1/8 Tsp. Salt

1 Tbsp. Sugar

2 Sticks of Butter

2 Tbsp. Cold Water

Custard

1/2 Cup Sugar

1 Cup Hot Water

3 Eggs

1/2 Cup Evaporated Milk

1 Tsp. Vanilla Extract

In a large bowl, combine the flour, salt, sugar, and using a pastry cutter add in the butter until little chunks have formed throughout the dough. Add in the cold water and bring the dough together. It the dough seems too crumbly add a tiny bit of more water, but not too much. Cover and refrigerate for 15-20 minutes.

Transfer the dough onto a floured surface and gently kneed the dough until it comes together.

Once the dough is cohesive, fold it onto itself and gently flatten, rotate the dough and fold in half again, and flatten, repeat this step 5-6 times. Cover and chill for an additional 30 minutes.

While the dough is resting make your custard. Dissolve the sugar into the hot water and allow to come to room temperature.

In a bowl whisk the eggs and the evaporated milk together until well combined. Then add in the sugar water and vanilla extract and mix until well combined. Strain your custard through a mesh strainer. Set aside.

Preheat your oven to 375 Degrees Fahrenheit.

Roll out your dough making sure it is about and cut into large enough circles to fit your tines Or shallow cupcake/muffin pans.

Ladle in your custard to fill each tart shell 3/4 of the way full.

Carefully transfer your egg tarts into the oven and bake for 25-30 minutes or until filling is set.