Egg Custard Tarts

Directions

1. 1
   Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners.
2. 2
   In a food processor, combine flour, 3/4 cup sugar and butter. Pulse until mixture resembles coarse breadcrumbs. Add egg yolk and process until mixture just comes together. Turn out onto a lightly floured work surface and knead until smooth. Cut in 1/2 then roll each portion out until 1/8 inch-thick. Chill for 10 mins.
3. 3
   Cut out 12 - 5 inch discs from dough then use to line muffin recesses. Chill until required.
4. 4
   To make the custard, combine remaining sugar and 1/2 cup water in a medium saucepan. Stir over low heat until sugar dissolves. Bring to a boil then remove from heat and let cool. Whisk condensed milk and eggs into cooled syrup then distribute between tart shells and bake for 15-20 mins, or until set. Serve warm.