Ingredients
For the pastry
1 1/2 cups (225g) plain flour
2 tbsps icing sugar mixture
170g cold butter, chopped
1 egg yolk
2 tbsps iced water, approximately
For the custard filling
3/4 cup (165g) sugar
1 1/4 cups (310ml) water
5 eggs, lightly beaten
1/2 cup (125ml) milk
How To
Custard Filling
Combine sugar and water in pan, stir over heat, without boiling, until sugar is dissolved; let it cool. When cooled combine the sugar syrup, egs and milk in bowl, stir till well combined.
Pastry
Sift flour and icing sugar into bowl, rub in butter, add egg yolk and enough water to make ingredients cling together; wrap in plastic wrap and refrigerate for 30 mins.
Divide dough into 2 portions, roll each portion to 2mm thickness. Cut pastry into 8cm rounds. Line greased deep fluted tart tins (1/4 cup (60ml) capacity) with pastry rounds.
Pour custard carefully into pastry cases until custard comes three-quarters of the way up the sides of pastry. Bake in hot oven for 10 mins, reduce heat to moderately hot, bake further 10 mins or until custard is set.