125g unsalted butter, room temperature
50g icing sugar, sifted
1 Egg, lightly beaten
¼ Tsp vanilla extract
200g (1⅓ cups) plain flour, sifted
25g cornflour, sifted
70g caster sugar
150g hot water
75ml evaporated milk
½ Tsp vanilla extract
- Using electric beaters on medium-high speed, beat the butter and sugar for 5 minutes or until smooth and creamy. Reduce the speed to low, then gradually add the beaten egg and vanilla extract and beat for another 2 minutes. Add the sifted flours and mix for another 2 minutes or until well combined. Turn off the mixer and knead the dough in the bowl until smooth.
- Roll out the pastry on a lightly floured work surface until 5 mm-thick. Using a 9 cm cookie cutter, stamp out 12 rounds, then use to line 12 x 7 cm-wide, 4 cm-deep tart tins. Lightly press the dough into the tins with your thumbs, then use two fingers to shape the edges. Trim away any excess dough. Place on a baking tray and refrigerate while you make the custard.
- Preheat the oven to 200°C.
- To make the custard, place the sugar and hot water in a mixing bowl and stir until the sugar is completely dissolved.
- In another mixing bowl, whisk the eggs with the evaporated milk and vanilla extract, then slowly pour in the sugar water and mix well. Strain the mixture through a fine sieve and discard any lumps. Remove the tart shells from the fridge, then divide the egg mixture equally among them. Bake for 10 minutes until the edges become lightly golden and the custard has risen slightly. Reduce the temperature to 180°C and bake for another 10 minutes or until the custard is just cooked through.