👨‍🍳 Instruktioner

1. 1

   For the crust: In a food processor, combine flour, sugar, and salt. Pulse briefly. Add chilled butter and pulse until crumbly. Add egg and vanilla extract, and pulse until a dough forms.

   💡 Proffstips: Do not overmix the dough.
2. 2

   Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ⏱️ 30 minutes
3. 3

   For the filling: Combine hot water and sugar in a small bowl. Stir until sugar is dissolved. Let it cool to room temperature.

   💡 Proffstips: Ensure the sugar is fully dissolved.
4. 4

   In a large bowl, whisk the eggs with evaporated milk. Pour in the cooled sugar water and mix until well combined.

   💡 Proffstips: Avoid creating too much foam.
5. 5

   Strain the filling mixture through a fine-mesh sieve to remove any lumps or foam.

   💡 Proffstips: Straining ensures a silky smooth custard.
6. 6

   Preheat oven to 400°F (200°C). Roll out the chilled dough to about 1/2 cm thickness. Cut circles slightly larger than your tart molds and line the molds, pressing the dough to fit.

   💡 Proffstips: Lightly press the dough with your thumbs, starting from the bottom and moving up the sides.
7. 7

   Pierce the bottom of the tart shells with a fork and refrigerate for another 15 minutes.

   ⏱️ 15 minutes
8. 8

   Pour the strained egg filling into the tart shells, filling them about 70-80% full.

   💡 Proffstips: Do not overfill, as the custard will puff up slightly.
9. 9

   Bake for 5-6 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 10-12 minutes, or until the filling is just set and lightly golden.

   ⏱️ 15-18 minutes
10. 10

    Let the tarts cool in the tins for a few minutes before carefully removing them. Serve warm or at room temperature.