Whip softened butter with icing sugar until light and fluffy.
100 g unsalted butter, 35 g icing sugar
Add egg yolk and vanilla, mix until smooth.
1 egg yolk, 1/2 tsp vanilla extract
Sift in flour, custard powder, salt, and mix into a soft dough.
160 g plain flour, 15 g custard powder, 1/8 tsp salt
Wrap in cling film, chill for 30 minutes.
Dissolve sugar in hot water, stir well, then let cool to lukewarm.
60 g white sugar, 100 ml hot water
Beat eggs gently (avoid froth), mix in evaporated milk, cooled sugar water and vanilla extract.
1.5 large egg, 100 ml evaporated milk, 1/4 tsp vanilla extract
Strain through a fine sieve and skim off any bubbles on top.
Preheat oven to 180°C (fan bake).
Take tart dough out, divide into 10-12 balls (adjust based on the size of your tart mould). Press into tart moulds evenly with your fingers to about 3mm thick. (use moulds specifically made for egg tarts, or shallow moulds that allow for even cooking and easier shaping)
Prick the base lightly with a fork.
Pour strained custard into crusts, leaving ~2–3mm from the top.
Bake for 10 minutes, then lower temp to 160°C and bake another 12-15 minutes.
Check to ensure egg tarts are done.
Let them cool slightly before eating.
