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1. Pour all custard ingredients into a large pot and set over the LOWEST heat (temperature should not exceed 50u00b0C).
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2. Using a whisk, stir the egg custard in ONE direction (avoid making air bubbles) until the sugar has dissolved .
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3. Sieve the custard through a strainer to get rid of any unwanted parts of the eggs . Let cool and set aside.
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4. Skim off any foam or solid particles once the custard has cooled. The mixture should be silky yellow.
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1. Sift the flour and powdered sugar into a mixing bowl.
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2. Add in the butter, egg, and salt. Use a hand mixer and mix on the lowest speed (beware of flour cloud), or just mix by hand .
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3. Once the dough comes together, on a floured surface, roll it out into a log and cut into 20 pieces.
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4. Roll the dough into a ball and slightly flatten it on your palm.
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5. Place the dough into your muffin well (or tart mold) and use your thumb to press and shape the walls.
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1. Pour the custard into the tart shells (80% full).
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2. Bake at 180u00b0C (350u00b0F) for 20 minutes .
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3. To tell if they're done, shake your muffin pan and the egg custard should be firm and jiggly like jello.
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4. Cool for 30 minutes and gently lift them out with a butter knife.
