Egg Tarts

INGREDIENTS
Skin
· 140gms SCS Salted Butter
· 55gms Icing sugar
· 1no Egg yolk
· 250gms All-purpose flour
· 30ml Evaporated milk
Egg Filling
· 5nos Eggs
· 150gms Caster Sugar
· 265ml Boiling water
· 120ml Evaporated milk
· 15gms Custard powder
· 1 ml Distilled white vinegar

METHOD
1. Preheat the oven to 190 degrees C.
2. Cream butter and caster sugar. Mix in egg yolk, flour, and evaporated milk. Roll dough out thinly, and cut out rounds with a fluted cutter. Place into tart molds.
3. Bake for 12 minutes.
4. Beat eggs. Mix in 1/5 cup evaporated milk, custard powder, and white vinegar. Dissolve sugar in boiling water, and pour into custard mixture. Mix well, and let stand to remove air bubbles.
5. Pour the egg custard into the baked tart shells.
6. Bake for 10 minutes. Cool.