Chinese egg tarts

Method
Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

1. Preheat oven to 200 C / Gas mark 6.
2. In a large bowl, mix flour and salt together. Rub in butter with a pastry cutter until mixture resemble coarse crumbs. In a small bowl, beat the egg with the cold water. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with cling film and refrigerate for 30 minutes.
3. Divide dough in half. Roll each half out to 3mm thickness. Using a 8.5cm fluted round cutter, cut out 22 rounds. Press dough into lightly greased 7cm tart tins.
4. In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 280ml of the resulting syrup and set aside to cool.
5. In a large bowl, combine eggs, evaporated milk and vanilla. Beat until smooth. Strain into reserved syrup and mix well. Pour into prepared tart cases.
6. Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.