Egg Custard Tarts

1. 1

   Combine flour, sugar and butter in a food processor. Pulse until crumbs form. Add egg yolk and process until mixture binds together.

2. 2

   Turn pastry onto a lightly floured surface. Using hands, bring together to form a disc. Cut in half. Roll out each piece between 2 sheets of parchment paper to 1/8-inch thickness. Refrigerate for 10 mins.

3. 3

   Lightly grease a 12-cup muffin pan and line with overlapping strips of parchment paper. Using a 5-inch round cutter, cut circles from pastry. Press into muffin cups. Refrigerate until required.

4. 4

   Preheat the oven to 400u00b0F.

5. 5

   For the custard, place sugar and 1/2 cup water in a medium saucepan on low heat. Stir until sugar dissolves. Bring to a boil on high heat. Remove from heat and allow to cool.

6. 6

   Whisk milk and eggs into cooled syrup. Pour custard mixture evenly among muffin cups.

7. 7

   Bake for 15-20 mins, until set.

* Per serving · 4 servings · Values may vary.