Ingredients for Pastry:
225gz Plain Flour
125g Unsalted Butter, cubed and chilled
60g Icing Sugar
2-3 Tbsp Ice Cold Water
Ingredients for Filling:
3ea Medium Egg
1tspz Vanilla Extract
310mlz Milk, Warmed
In a large bowl or in an electric food processor, mix the flour, salt and butter together until they resemble breadcrumbs. Mix in the icing sugar. Then very slowly add the water until the mixture comes together and forms a dough.
Empty the contents of the bowl or food processor onto a floured surface and knead until the pastry dough is smooth and shiny.
Wrap in cling film and refrigerate for at least 15 minutes.
To make the custard filling whisk together the eggs, sugar and vanilla extract. Very slowly add the warm milk and keep whisking until the custard is smooth.
Preheat the oven to 200C and position the rack in the lower third of the oven.
Remove the dough from the fridge and knead on a lightly floured surface until pliable. Roll out until 1/2cm in thickness and using a cookie cutter cut out circles that will line the cake tins all the way up the sides.
Gently press the pastry into the cake tins starting from the base and then using your fingers to press around the sides.
Fill each of the pastry cases with the custard filling until almost full.
Bake the tarts for 10-15 minutes until the pastry has started to brown. Then turn down the oven to 180C to continue cooking the custard. Bake for a further 10-15 minutes until the custard is cooked through and when a toothpick is inserted it will stand on its own.
Let the tarts cool slightly before removing from the cake tins.