This is something really simply and fast to make but it scares me with the amount of sugar that’s required for just 12 tarts… anyhow, I had reduced the sugar and below are my recommended ingredients:
Pastry
- 125gm of butter
- 230gm of flour
- 50gm of icing sugar
- 1 egg
- few drops of vanilla essence
Filling
- 280ml of fresh milk
- 75gm of brown sugar
- 3 eggs
- 1/2 teaspoon of vanilla essence
- 1 teaspoon of dark rum (optional)
For the pastry, mix the butter with the icing sugar then add in the egg and vanilla essence while mixing. Next, slowly mix in sifted flour until you get a dough pastry. Put the dough in a bag or cover it with a cloth and place it in the fridge for at least 15 mins.
This is to harden the dough so that its easier to shape. Another tip I learnt from my sis is that you can actually freeze the dough and use them anytime you need later. You can proceed with the filling while waiting for the dough to be ready.
For the filling, simply heat up (no need to boil) the fresh milk, then whisk in the sugar bits by bits till they are well mixed. In a another bowl pre-whisked the eggs before pouring it into the mixture. Add in the rum and vanilla essence to finish the job. Once done, sift the mixture into a container to let it cool.
Once your dough is ready, take it out of the fridge and break it into small fishball size and flatten it to the size of your mold. I just use a muffin tray and before you put the dough to the tray, make sure you butter them for easy removal.
Now pour in the filling to the dough while pre-heating the oven at 160-170 degrees celsius. Now place the tray into the oven and let it bake for 20 mins before checking. After 20 minutes, check the condition of your tarts, you can use a toothpick to see if they are ready. If nothing sticks to the toothpick and it can stand on the tarts, then its ready but make sure the pastry are browned nicely.
I usually spent 20+10 minutes of baking time on the tarts. Once done, let them cool in room temperature and serve 
Good luck!
