Directions

To Prep

1. Soften butter by placing it at room temperature. If it is cold where you are, preheat oven until warm and turn off the heat. Let butter sit in the oven for 1-2 mins until softened. Using an electric mixer over medium speed, cream butter and sugar until fluffy and smooth. The mixture should be pale yellow.
2. Over low speed, add in half the whisked egg and beat into the mixture. Add the other half and continue to beat until combined. Add a dash of vanilla extract and beat to mix well. Then, slowly sift in flour while scraping the sides. Mix all ingredients well and knead them into a dough.
3. Using a rolling pin, roll the dough to ½ cm thick. Then, using a round cookie cutter that is slightly smaller than your tart tin size, cut out the dough. Place a round, cut-out dough in the centre of a tart tin and gently press the dough in at the bottom. Next, lightly press the dough at the sides while turning the tart tin clockwise. This is to ensure the tart shell is even. Trim off any excess dough. Repeat with remaining round, cut-out dough.
4. To make the custard, mix sugar into hot water and stir to dissolve completely. Place eggs, evaporated milk and vanilla extract into a bowl and whisk. Then, mix in the earlier sugar water until well combined. Sift the egg mixture into a jug then, carefully pour the mixture into each tart shell.

To Cook

1. Place rack at the lower third section of the oven. Preheat to 200°C. Place the tarts in and bake for 10-15 mins until edges are lightly browned. Then, turn the heat down to 180°C and watch the tarts. The moment the custard starts to puff up slightly, open the oven door slightly and continue baking for another 10-15 mins until the custard is cooked. To check if the custard is cooked, insert a toothpick into the centre of the custard. If the toothpick stands, then the custard is ready.
2. Remove from oven and leave to cool slightly. Serve warm. This recipe makes 14-16 egg tarts.