Ingredients (makes 6 muffin size, 15 minis):
- 1 pack shortcrust pastry (or you can choose to make your own)
- 1 cup water
- 1/2 cup caster sugar (you may increase quantity if you have a sweet tooth)
- 3 eggs
- 1/2 cup milk
- 1/4 tsp vanilla essence
Method:
- Preheat oven to 200deg C.
- Dissolve sugar in water over low heat. Measure out 7/8 cup of the sugar syrup and leave aside to cool.
- Combine eggs, milk & vanilla essence thoroughly in a bowl. Sieve egg mixture into cooled sugar syrup.
- Roll out shortcrust pastry* and cut into rounds to fit your tart mold. Leave the edges slightly thicker to give it a little more bite.
- Pour custard mixture into prepared tart shells.
- Bake for 30minutes or until custard is set (it will wobble like jello when done).
*Do not overwork pastry (ie, don’t roll out too much, don’t knead, don’t flip the dough over and over to roll it out) or your tart shell will be chewy instead of crumbly.
