Egg Custard Tarts

• 2 1/2 cups flour
• 3/4 cup sugar
• 12 tbsp (1 1/2 sticks) butter, chilled, diced
• 1 None egg yolk
• None None FOR THE CUSTARD
• 1/2 cup sugar
• 1 can (12 oz) evaporated milk
• 5 None eggs

1. Combine flour, sugar and butter in a food processor. Pulse until crumbs form. Add egg yolk and process until mixture binds together.
2. Turn pastry onto a lightly floured surface. Using hands, bring together to form a disc. Cut in half. Roll out each piece between 2 sheets of parchment paper to 1/8-inch thickness. Refrigerate for 10 mins.
3. Lightly grease a 12-cup muffin pan and line with overlapping strips of parchment paper. Using a 5-inch round cutter, cut circles from pastry. Press into muffin cups. Refrigerate until required.
4. Preheat the oven to 400u0b0F.
5. For the custard, place sugar and 1/2 cup water in a medium saucepan on low heat. Stir until sugar dissolves. Bring to a boil on high heat. Remove from heat and allow to cool.
6. Whisk milk and eggs into cooled syrup. Pour custard mixture evenly among muffin cups.
7. Bake for 15-20 mins, until set.

flour, sugar, butter, egg yolk, custard, sugar, milk, eggs

Taken from recipes-plus.com/api/v2.0/recipes/30183 (may not work)