Hong Kong Egg Custard Tarts

Starting on the filling: Microwave caster sugar and water in a bowl for 1 minute. Stir till sugar has dissolved. Add reconstituted milk, stir till combined. Set aside to cool.

Beat 3 eggs and pour into a measuring cup (mine were 160ml). You'll use half an egg's worth in the crust and the other two and a half (plus an additional yolk) in the filling.

For the crust: Sieve flour and icing sugar together. Add the salt. Mix thoroughly. Add butter and mix/knead in the bowl till it almost comes together (2-3 minutes). Drizzle in half an egg (30ml). Mix/knead for a couple minutes till a smooth dough is formed. Flatten into a 20cm disc, cling wrap and refrigerate for 30 minutes till firm.

Meanwhile, add the additional beaten egg yolk to the 2 1/2 eggs and beat together. Then sieve the eggs into the cooled milk mixture, and stir to combine.

Retrieve your shortcrust dough from the fridge. Cut in 12 (slice it like a pizza), roll each piece into a ball. Press into the bottoms of muffin holes and use fingers to press and flatten against the sides to a uniform thickness (about 3mm?). You want it pretty thin because it does rise/expand when it bakes. Aim for the base to be a bit thinner than the sides and remember to flatten the corners of the base too. (If your dough gets too soft while you're working with it, i.e. the butter is melting, stick it back in the fridge for 10-15 minutes.)

Once you've shaped all the tart bases, stick the tray in the freezer for 10 minutes till they're firm again. Preheat your oven to 180C (fan-forced, middle rack).

Pour the egg mixture into the tart bases - should be able to fill them all about 90% full.

Bake for 25 minutes. After 8-10 minutes, once the crusts start to brown, lower the temp to 160C. Start checking them at 20 minutes by sticking a toothpick into the egg - if it stands by itself, the custard is set. Don't overbake. We want silky custard.