Preheat oven to 190C/375F/Gas 5

Sift 1 cupPlace 1 cup flour and the powdered sugar into a mixing bowl. Add the cubed butter.

Using your fingertips or a dough blender/cutter, blend the butter, flour, and sugar to a coarse crumbly mixture.

Add egg, vanilla extract, and ice-cold water into the mixture, mix until it forms a dough.

If the dough is too wet and sticky, add more flour in small tablespoon increments. If it is too try, add ice cold water a tablespoon at a time. The dough should not be too dry nor sticky.

Form dough into a ball, cover with plastic wrap and place in the fridge for 30 minutes.

To make the egg filling, hot water into a bowl and add the sugar. Stir until dissolved then leave to cool.

In another mixing bowl, beat the eggs lightly. Add evaporated milk and vanilla.

Beat until well combined. Pour the milk mixture into the bowl with the cooled syrup and mix together.

Strain into measuring jug/pitcher (for easy pouring) and place it in the fridge to chill for 30 minutes.

To assemble the egg tarts, roll out the dough to about one-eighth inch (3mm) thick and use a round cookie cutter to cut out 12 rounds. Use a cutter with a fluted edge for prettier tarts.

Lightly grease a muffin or tart pan and gently press each cut round into each cavity. (For easier removal and better presentation, you can also line the pans with cupcake liners beforehand.)

Pour the egg mixture into each tart shell to about 80% full, taking care not to overfill them.

Bake the tarts in the preheated oven for about 15 - 20 minutes. Keep a watch on this so the pastry does not burn. When the filling rises, it’s usually set and ready. Test by inserting a toothpick which should stand up in the middle of the tart.

Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.