Ingredients
2cupsall-purpose flour
1pinchsalt
10tbspbutter,diced
1egg
2tbspcold water
¼cupconfectioners’ sugar
1cupwater
¾cupwhite sugar
3eggs
⅜cupevaporated milk
¼tspvanilla extract
Preparation
Preheat oven to 400 degrees F.
In a large bowl, mix flour and salt together. Blend in butter with a pastry cutter until the mixture resembles coarse crumbs. In a small bowl, beat the egg with the cold water.
Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes.
Divide dough in half. Roll each half out to ⅛-inch thickness. Using a 3½-inch fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased 3-inch tart pans.
In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart shells.
Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.
Serve and enjoy.
