- To prepare the water dough, place the flour, egg and salt in a food processor.
- Pulse to form a crumb.
- Slowly add ice water until dough comes together to form a ball.
- Divide the dough in half, then wrap both dough balls in cling wrap. Refrigerate for 30 mins.
- To make the butter dough, combine the flour and chilled butter in a food processor. Pulse until a paste forms.
- Roll out one ball of water dough between two pieces of cling wrap or baking paper.
- Scoop half of the dough onto the middle of the water dough. Spread out roughly using a rubber spatula.
- Fold one side of the water dough to cover the butter dough. Fold the other side over. Pinch the ends to seal and cover with cling wrap. Place in the refrigerator for 20 mins.
- Repeat with second batch of dough.
- On a floured sheet of cling wrap, transfer one piece of dough. Cover with another sheet of cling wrap. Roll out into a rectangle about 1-2cm thick.
- Fold the two sides to meet in the middle, then fold in half.
- Cover in cling wrap. Repeat with second batch of dough.
- Repeat steps 10-12 another three times.
- Preheat oven to 200°C. Line a baking tray with baking paper.
- To make the custard filling, place the sugar and water in a saucepan. Heat until almost boiled and sugar has dissolved. Remove from heat and allow to cool completely.
- Mix the eggs, milk and sugar syrup together until well combined.
- Pass through a sieve 2-3 times, or until custard filling is smooth without any bubbles. Set aside.
- Roll the dough out to about 3mm thick.
- Place a tart mould onto the pastry. Cut out a circle slightly larger than the pastry.
- Press the pastry lightly into the mould. Trim any excess with a knife. Place onto the lined baking tray.
- Pour the custard filling into the tart shells until about ¾ full.
- Bake for 20 mins, or until custard is slightly wobbly and pastry is golden brown.
- Once cooked, turn off heat and allow tarts to sit in the oven with door ajar for 5-10 mins.
- Carefully remove tarts from moulds, then serve warm.