Ingredients
Method
Preparation of crust
- In a large bowl, mix together the flour, cold butter, powdered sugar, and salt until crumbly.
- Add the beaten egg and mix until the dough comes together.
- Form it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Preparation of filling
- In a medium bowl, whisk together the milk, room temperature eggs, granulated sugar, and vanilla extract until smooth.
- Strain the mixture through a fine mesh sieve to remove any lumps.
Assembling and baking the tarts
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
- Use a round cutter to cut out circles to fit into your tart pans.
- Press the dough circles into greased tart pans, making sure to cover the bottom and sides.
- Prick the bottom of each crust with a fork.
- Pour the filling into each crust until filled about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until the tops are slightly golden and set.
Cooling and serving
- Allow the tarts to cool in the pans for a few minutes before transferring them to a wire rack.
- Serve warm or at room temperature, optionally dusting with powdered sugar.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain crispiness.
