Egg Tarts II

Recipe View Preheat oven to 400 degrees F (200 degrees C). (Prep time: 5 minutes)

Recipe View In a large bowl, whisk together flour and salt. Using a pastry blender or your fingertips, cut in the chilled butter until the mixture resembles coarse crumbs. (Prep time: 10 minutes)

Recipe View In a small bowl, lightly beat the egg with the ice water. Gradually add the egg mixture to the flour mixture, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. (Prep time: 5 minutes + 30 minutes chilling)

Recipe View Divide the chilled dough in half. On a lightly floured surface, roll out each half to 1/8 inch thickness. Using a 3.5 inch (8.5 centimeter) fluted round cookie cutter, cut out 22 rounds. (Prep time: 15 minutes)

Recipe View Gently press the dough rounds into lightly greased 3-inch tart pans, ensuring the dough reaches the edges. (Prep time: 10 minutes)

Recipe View In a saucepan over low heat, combine water and granulated sugar. Stir until the sugar is completely dissolved, creating a simple syrup. Measure out 1 cup plus 2 tablespoons of the syrup and set aside to cool completely. (Prep time: 10 minutes)

Recipe View In a large bowl, whisk together the eggs, evaporated milk, and vanilla extract until smooth. Gradually whisk in the cooled syrup until well combined. Strain the custard mixture through a fine-mesh sieve for an extra smooth filling. (Prep time: 10 minutes)

Recipe View Carefully pour the custard filling into the prepared tart shells, filling them almost to the top. (Prep time: 5 minutes)

Recipe View Bake in the preheated oven for 20 minutes, or until the pastry is golden brown and the filling is set but still slightly jiggly in the center. (Bake time: 20 minutes)

Recipe View Let the tarts cool in the pans for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature. (Cooling time: 30 minutes)