English Egg Tart

Prepare the Pastry In a large bowl, combine the all-purpose flour, cold cubed butter, and granulated sugar. Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.

Chill the Pastry Dough Add the beaten egg to the flour mixture and mix until the dough comes together. Knead the dough gently until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Roll out the Pastry Dough Preheat the oven to 180°C (350°F). Roll out the chilled pastry dough on a lightly floured surface to a thickness of about 3mm. Use a round cookie cutter to cut out circles slightly larger than the tart molds.

Line the Tart Molds Press the pastry circles into the tart molds, making sure to press it firmly into the edges. Trim any excess pastry. Place the tart molds on a baking sheet.

Prepare the Custard Filling In a saucepan, heat the whole milk until just simmering. In a separate bowl, whisk together the eggs, sugar, and vanilla extract until well combined. Slowly pour the hot milk into the egg mixture while whisking continuously to create the custard filling.

Fill the Tart Molds Pour the custard filling into the prepared tart molds, filling them almost to the top.

Bake and Serve Bake the tart in the preheated oven for 20-25 minutes, or until the custard is set and the pastry is golden brown. Remove from the oven and let cool slightly before serving.