Egg custard tarts

1. In a food processor, combine flour, sugar and butter. Pulse until crumbs form. Add egg-yolk and process until mixture binds together.
   
   
2. Turn pastry out onto a lightly floured surface. Use hands to gently bring together and cut in half. Roll each half out between 2 sheets of baking paper to 3-4mm thick. Chill 10 minutes.
   
   
3. Lightly grease a 12-hole muffin pan and line each recess with 2 strips of baking paper crossed at the base. Using a 12cm round cutter, cut circles from pastry. Ease into recesses. Chill until required.
   
   
4. Preheat oven to hot, 200°C.
   
   
5. CUSTARD: In a medium saucepan, combine sugar and water. Stir over a low heat until sugar dissolves. Increase heat to high and bring to the boil.Remove from heat and cool. Whisk condensed milk and eggs into cooled syrup. Pour into a large jug.
   
   
6. Pour custard mixture evenly among cases. Bake 15-20 minutes, until set. Serve warm.


TOP TIP

• Bake tarts on the middle shelf of the oven and place an oven tray on the top shelf, above tarts, to prevent tops from overbrowning.
  
• Brush warm tarts with some extra sugar syrup, for shine, after baking.